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8 Nights of Rainbow Latkes

Base recipe


1 medium onion, grated

1-2 garlic cloves, minced

½ cup all purpose flour

1 medium potato grated and drained

2 eggs, beaten

1/2 teaspoon pepper

Olive oil for frying

Salt to taste

1. Mix together all ingredients except the olive oil.

2. Add one of the combinations below and stir to mix. Add a little more flour if too loose.

3. Heat a large skillet over a medium high heat. Pour enough olive oil to cover bottom of frying pan about 1/8” deep.  When oil is hot, drop 2-3 tablespoons into the skillet for each latke. Gently flatten to make a pancake.   4. Cook 3-4 minutes per side or until golden. Place on a paper towel lined baking sheet and sprinkle with a little salt. Repeat with rest of mixture, adding more oil as needed. You may serve now or refrigerate for up to 2 days.

5. When ready to serve if latkes were refrigerated, place latkes on baking sheet in a preheated 350. Reheat for 5-7 minutes or until crisp.

6. Select your choice of topping.

Rainbow Vegetables

1. White: Cauliflower

    2 cups cauliflower, cored, rough chopped until texture of rice and                       steamed for 2-3 minutes. Drain.

2.  Beige: Parsnip Latkes

     2 medium parsnips, peeled and grated

3a. Orange: Carrots

  1. large carrot, grated

3b. Savory Orange: Potato

    1 medium sweet potato, peeled, grated, rinsed and drained

    1/2 teaspoon rosemary, optional

    1/2 teaspoon thyme or leaves from 2 fresh sprigs, optional

4. Red: Beet Latkes

    1 medium beets peeled and grated

5. Green: Zucchini Latkes

    1 medium zucchini, unpeeled, grated and drained

    1 tablespoon fresh chopped parsley

    1 tablespoon fresh minced chives

6. Yellow: Yellow Squash

    1 medium yellow squash, unpeeled, grated and drained

7a. Purple: Exotic Purple Cauliflower

      2 cups cauliflower, cored, rough chopped until texture of rice and                   steamed for 2-3 minutes. Drain.

7b.  Purple potatoes

       1/2 pound, grated and drained

8. Confetti

        A little bit of everything mixed together!


  1. Make sure all vegetables are dry before you add them to the basic recipe. It is helpful to wrap each vegetable in a paper towel or colander and squeeze the extra liquid out.

  2. Beets can stain your hands or the surface you are working on. Wear rubber gloves or wash your hands immediately afterward.

  3. If using a food processor to grate the vegetables, rinse out the bowl after each vegetable to keep the colors separate.

  4. If you have leftover vegetables, add any, except the beets, to a broth. Cooks in a few minutes and tastes fab!

Expand the Table

Make it gluten free:  Use gluten free flour in place of flour in base recipe.

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