Tricolor Vegetable Latkes

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. 1

   Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.

2. 2

   Let vegetables rest 15 minutes.

3. 3

   Drain well, pressing between paper towels, and set aside.

4. 4

   Heat 1 teaspoon canola oil in a small sauté pan, and sauté leek 3 minutes or until soft; set aside.

5. 5

   Grate potatoes, and press between paper towels to remove excess water.

6. 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. 7

   Add red onion and next 6 ingredients, stirring gently to combine.

8. 8

   Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.

9. 9

   Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.

10. 10

    Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.

11. 11

    Remove from skillet, and drain on paper towels.

12. 12

    Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.

13. 13

    Serve immediately.