RAINBOW LATKES

Rainbow Latkes image

Provided by Food.com

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