RAINBOW LATKES
Make and share this Rainbow Latkes recipe from Food.com.
Provided by Food.com
Categories Hanukkah
Time 30m
Yield 10 latkes (per recipe)
Number Of Ingredients 26
Steps:
- Using a food processor fitted with the coarse grating attachment, grate together vegetables and onion [NOTE: for broccoli-zucchini latkes, grate zucchini separately, then transfer to a small bowl, salt, and allow to sit for 15 minutes before continuing with recipe].
- Transfer mixture to a medium bowl lined with cheesecloth and wring out thoroughly in cloth to squeeze out any liquid [NOTE: the broccoli-zucchini mixture will release a fair amount of liquid; be sure to squeeze it out completely]. Discard liquid, then toss vegetable mixture with remaining ingredients until completely incorporated.
- Heat ¼" of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, scoop ⅓ Celsius balls of latke mixture and drop into pan. Using a flat spatula, smash the latkes to flatten. Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain.
- In a small bowl, whisk together sour cream and horseradish until smooth. Season to taste with salt and serve.
Nutrition Facts : Calories 264.3, Fat 8.9, SaturatedFat 4, Cholesterol 160.8, Sodium 2016.2, Carbohydrate 36.8, Fiber 5, Sugar 7.9, Protein 10.2
RAINBOW PANCAKES
Kids and adults alike will love these super colourful pancakes, perfect for a celebratory breakfast or brunch. Stack them up and top with whipped cream, maple syrup and mixed berries.
Provided by Miriam Nice
Categories Breakfast, Brunch
Time 30m
Number Of Ingredients 12
Steps:
- Put all the pancake ingredients, except the dye, in a bowl and mix well with a whisk until smooth. Divide the batter into 5 bowls or disposable cups. Use the food colouring to dye 4 of them a different colour, leaving one plain.
- Melt a small knob of butter in a large non-stick frying pan over a medium-low heat. Once foaming put spoonfuls of the pancake batter into the pan and shape into 4-5cm circles with the back of your spoon, you should have enough to make 4 pancakes from each coloured batter. Cook for 2-3 mins then flip over and cook the other side for another minute or until cooked through and ever so slightly golden.
- Stack the pancakes so that everyone gets one of each colour. Serve with fresh fruit, cream or ice cream and a drizzle of maple syrup if you like.
Nutrition Facts : Calories 324 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1 milligram of sodium
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RAINBOW LATKES - WHAT JEW WANNA EAT
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5/5 (1)Category HanukkahCuisine JewishTotal Time 1 hr 10 mins
- First, make the cranberry sauce and blueberry applesauce. For each, combine all ingredients in a medium stock pot and bring to a boil. Lower to a simmer and simmer until ingredients are soft, and cranberries have burst. About 15 minutes for each. Let cranberry sauce cool. Process blueberry applesauce with an immersion blender or food processor until smooth. Cool.
- Next, time to make the latkes! Pre-heat oven to 200 degrees F to keep latkes warm while you are working on the rest. Get a few cookie sheets lined in foil ready. I made all the latke batter first and then fried in batches. I had two pans going at once to make the magic happen.
- For each latke, except cauliflower, shred main vegetable into a medium bowl. Use paper towels to remove as much moisture as possible. This is the key to crispy latkes! Then add in remaining ingredients except garnishes and combine.
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