We are serving a latkes buffet for the first night of Chanukah and I want to include this recipe. It sounds very interesting! Not only for Chanukah, especially if the vegetables can't be seen, perfect for picky eaters! Coastal Living Magazine, 11/2007 edition. Chef Judy Gallagher. I allowed for resting time.

Posted on: Nov 27, 2007

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Ingredients

1 zucchini, grated

1 yellow squash, grated

1 1/2 teaspoons kosher salt, divided

1 teaspoon canola oil

1 small leek, sliced

1 large baking potato, peeled

1/2 sweet potato, peeled

1/4 teaspoon white pepper

1/2 small red onion, minced

3 tablespoons all-purpose flour

2 tablespoons matzo meal

1 large egg, beaten

1/2 teaspoon baking soda

1/2 teaspoon garlic salt

1/4 teaspoon hot sauce

canola oil

4 ounces thinly sliced cold smoked salmon (optional)

sour cream

caviar (optional)

Directions

1
Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
2
Let vegetables rest 15 minutes.
3
Drain well, pressing between paper towels, and set aside.
4
Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.
5
Grate potatoes, and press between paper towels to remove excess water.
6
Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
7
Add red onion and next 6 ingredients, stirring gently to combine.
8
Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
9
Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
10
Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
11
Remove from skillet, and drain on paper towels.
12
Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
13
Serve immediately.

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From: mikekey

On Dec 9, 2007

These are really delicious. Served with a brisket and they complimented it nicely. The addition of the sweet potato is a nice touch, but I bought the pale type and I think I should have used the dark orange type, which are called (mistakenly) yams. That would have given the color in the title. Will do that next time, or if not avaialable, I will try a carrot for color. Thanks for posting this!

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Nutrition Facts
Serving Size 1 (205g) Recipe makes 6 servings
Calories 94
Calories from Fat 16		(17%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 575mg		23%
Potassium 355mg		10%
Total Carbohydrate 17.0g		5%
	Dietary Fiber 2.0g	8%
	Sugars 2.7g
Protein 3.4g		6%
Vitamin A 1956mcg		39%
Vitamin B6 0.3mg		15%
Vitamin B12 0.1mcg		1%
Vitamin C 16mg		28%
Vitamin E 0mcg		1%
Calcium 30mg		3%
Iron 1mg		5%
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Ingredients

Directions

1

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3

4

5

6

7

8

9

10

11

12

13

Questions about this recipe?

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Featured Reviews for This Recipe

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