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
-
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!
Tips:
-
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.
-
Beets can stain your hands or the surface you are working on. Wear rubber gloves or wash your hands immediately afterward.
-
If using a food processor to grate the vegetables, rinse out the bowl after each vegetable to keep the colors separate.
-
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.