Rainbow Latkes
Ingredients
- For the Red Beet Latkes ⓘ
- 16 ounces red beets, peeled and quartered ⓘ
- 1/4 red onion
- 1/4 cup matzo meal
- 2 teaspoons kosher salt ⓘ
- 2 large eggs ⓘ
- For the Orange Sweet Potato-Carrot Latkes ⓘ
- 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
- For the Yellow Classic Potato Latkes ⓘ
- 16 ounces russet potatoes, peeled and quartered ⓘ
Instructions
- 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 1/4" of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, scoop 1/3 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 & Diet Analysis (per serving)
441
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).