Tricolor Vegetable Latkes

Tricolor Vegetable Latkes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 large egg, beaten
  • 1 ½ teaspoons kosher salt, divided
  • Caviar
  • 1 small leek, sliced
  • 1 large baking potato, peeled
  • ¼ teaspoon hot sauce
  • 4 ounces thinly sliced cold smoked salmon
  • + 31 more ingredients
    • ¼ teaspoon white pepper
    • 3 tablespoons all-purpose flour
    • Caviar
    • 1 small leek, sliced
    • 1 large baking potato, peeled
    • 1 zucchini, grated
    • Sour cream
    • 1 zucchini, grated
    • Canola oil
    • ½ teaspoon garlic salt
    • ½ teaspoon baking soda
    • 1 yellow squash, grated
    • 4 ounces thinly sliced cold smoked salmon
    • 1 teaspoon canola oil
    • 1 yellow squash, grated
    • ½ small red onion, minced
    • 1 ½ teaspoons kosher salt, divided
    • ¼ teaspoon hot sauce
    • ½ teaspoon baking soda
    • 2 tablespoons matzo meal
    • 2 tablespoons matzo meal
    • 3 tablespoons all-purpose flour
    • ½ sweet potato, peeled
    • ½ teaspoon garlic salt
    • 1 large egg, beaten
    • Sour cream
    • ½ small red onion, minced
    • ½ sweet potato, peeled
    • 1 teaspoon canola oil
    • ¼ teaspoon white pepper
    • Canola oil

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 potat...

View full recipe at My Recipes

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