Tricolor Vegetable Latkes Recipes

BAKED LATKES

Steps:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with unbleached parchment paper marked as safe for high heat baking or with nonstick foil. Spray the parchment paper or foil with oil.
• Grate the potatoes using your food processor's grating attachment. Wipe the food processor clean with a paper towel, and use the food processor's standard blade to chop the onion.
• Place the shredded potatoes and the chopped onion in a colander over a bowl and press firmly with your hands, repeatedly, to remove as much liquid as possible.
• Empty the bowl from the liquid, wipe with a paper towel, and transfer the potato/onion mixture to the bowl.
• In another small bowl, beat the egg with salt, pepper, and garlic powder.
• Add the egg mixture to the potato mixture and stir, then add the flour and stir to combine.
• Drop spoonfuls of the mixture into the prepared baking sheet, forming 12 very thin pancakes- press with your hands to flatten the patties as much as you can, while keeping their shape.
• Generously spray the latkes with oil.
• Bake the latkes for 15 minutes, until crisp and deep golden brown on the bottom. Remove pan from oven, flip the latkes to the other side, spray again with oil, and bake 10-15 more minutes, until crisp and deep golden brown on the second side.
• Serve immediately, with a dollop of plain Greek yogurt or sour cream.

VEGETABLE LATKES

Steps:

• 1. In a colander, rinse the parsnip and potatoes under cold water. Pat dry thoroughly with paper towels; transfer to a mixing bowl.
• 2. Stir in the carrots, leeks (or onion), flour, baking powder, eggs, salt, and pepper.
• 3. Heat the oil in a large skillet over medium-high heat.
• 4. Drop in large spoonfuls of the batter, flattening each with the back of the spoon. Cook, turning once, until brown and crisp, 2 to 3 minutes a side. Transfer the latkes to a paper towel-lined baking sheet in a 200°F oven until serving.

VEGETABLE LATKES

Steps:

• In a large bowl, combine matzo meal, salt, and sugar. Set aside.
• Separate egg whites and yolks. Beat egg yolks, and combine with water. Add the yolk mixture to the matzo meal mixture, and let it stand for 30 minutes.
• Beat egg whites with an electric mixer until they are stiff, and fold them into the matzo meal mixture. Add grated onion, zucchini, broccoli, spinach, carrots, scallions, and sun- dried tomatoes if you're using them.
• Heat corn oil until it sizzles in a deep skillet. Lower heat, and, using a cooking spoon, spoon batter into the pan, creating thin pancakes 3 to 4 inches in diameter. Fry for several minutes, turning when the pancake is firm and the bottom side is golden brown. Turn and fry for another few minutes until the other side is done. Drain on paper towel. Serve with sour cream.Occasionally stir mixture left in the bowl during the process of spooning latkes into the pan.

LAURA SIMON'S ROOT-VEGETABLE LATKES

Steps:

• Place a large fine-meshed sieve over a large bowl. Grate the potatoes and place in the sieve. Grate the parships and carrots and place in another large bowl. Add the onion, dill, matzo meal, salt, and pepper to the parsnip mixture.
• Using your hands, squeeze the potatoes a palmful at a time over the sieve to remove as much moisture as possible. Add the squeezed potatoes to the parship mixture. When all the potatoes have been squeezed, remove the sieve and carefully pour off the potato liquid while leaving the white potato starch in the bottom. Add the starch to the vegetable mixture. Add 2 eggs and thoroughly combine. Put a scant 1/4 cup of the mixture into the palm of your hand and flatten with your other hand. If the mixture sticks together, you can form the remaining mixture into cakes. If not, add another egg and then form the cakes.
• In a medium, heavy-bottomed skilled over medium heat, heat 1/2 inch vegetable oil. Place a few of the cakes in the hot oil and fry until dark gold on one side. Flip with a spatula and cook the second side until golden. Place on a baking sheet and keep warm in a 200 degree F oven while frying the remaining cakes. Serve hot.

ZUCCHINI LATKES

Steps:

• Wash zucchini and cut off ends, but do not peel.
• Grate zucchini into a bowl, sprinkle with 1/4 teaspoon salt and set aside for 10 minutes.
• Drain or squeeze out the liquid.
• In a large bowl: Mix zucchini, eggs, sugar, baking powder, matzoh meal and 1 Tablespoon oil and blend well.
• Add salt to taste.
• Heat oil in skillet: Drop zucchini mixture by Tablespoonfuls into pan.
• Brown on both sides.
• Serve with applesauce, if desired.

ROOT VEGETABLE LATKES

Steps:

• Peel the potatoes and shred them in a food processer fitted with the shredding blade. Transfer to a large mixing bowl as the food processor bowl fills up. Repeat the process with the parsnips, beets, carrots and onions. Toss the vegetables together with your hands to break up and evenly disperse. Add the flour, eggs, baking powder, thyme and stir to combine. Sprinkle generously with salt and pepper.
• Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
• Working in batches, scoop the vegetable mixture by 1/4 cupfuls and add it carefully to the skillet, flattening each mound slightly with a spatula. Fry until golden brown and cooked through, about 3 minutes per side. Be sure to return the oil to temperature between batches or lower the heat it the latkes are browning too quickly on the first side. Drain on the prepared baking sheet.
• Serve immediately or keep warm in a 200-degree F oven. Serve with the sour cream.

ZUCCHINI LATKES

Steps:

• In a large bowl, toss zucchini and 1/2 teaspoon salt; let stand for 10 minutes. Squeeze zucchini dry. Stir in the eggs, onion, matzo meal, pepper and remaining salt. , In a large skillet, heat oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2 minutes on each side or until golden brown. Serve with sour cream if desired.

GARDEN VEGETABLE LATKES

Steps:

• Preheat oven to 325°F. Place baking sheet in oven. Using food processor fitted with medium grating disk, shred potatoes, carrots and parsnips. Place towel on work surface. Spread vegetables over. Roll up towel; squeeze tightly to absorb moisture from vegetables. Blend flour, dill, onions, salt and pepper in large bowl. Add vegetables; toss to coat. Mix in eggs.
• Heat 6 tablespoons oil in large skillet over medium heat. Working in batches, drop 2 heaping tablespoons batter per pancake into hot oil. Using spoon, spread to 4-inch rounds. Cook until brown, about 3 minutes per side. Transfer to sheet in oven. Repeat with remaining batter, adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

TRICOLOR VEGETABLE LATKES

Steps:

• Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
• Let vegetables rest 15 minutes.
• Drain well, pressing between paper towels, and set aside.
• Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
• Grate potatoes, and press between paper towels to remove excess water.
• Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
• Add red onion and next 6 ingredients, stirring gently to combine.
• Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
• Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
• Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
• Remove from skillet, and drain on paper towels.
• Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
• Serve immediately.