Rainbow Latkes Recipes

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RAINBOW LATKES



Rainbow Latkes image

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

16 ounces red beets, peeled and quartered
1/4 red onion
1/4 cup matzo meal
2 teaspoons kosher salt
2 large eggs
14 ounces sweet potatoes, peeled
2 ounces carrots, peeled
1/4 yellow onion
1/4 cup matzo meal
2 teaspoons kosher salt
2 large eggs
16 ounces russet potatoes, peeled and quartered
1/4 yellow onion
1/4 cup matzo meal
2 teaspoons kosher salt
2 large eggs
8 ounces broccoli
8 ounces zucchini
1/4 yellow onion
1/2 cup matzo meal
2 teaspoons kosher salt
2 large eggs
applesauce
1 cup sour cream
1 -2 tablespoon prepared horseradish
kosher salt, to taste

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



Rainbow pancakes image

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

200g self raising flour
1 tsp baking powder
1 tbsp golden caster sugar
½ tsp vanilla extract
200ml milk
3 eggs
25g butter , melted, plus extra for frying
red, yellow, green and blue gel food colouring
punnet raspberries
punnet blueberries
whipped cream or ice cream
maple syrup

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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