Colorful Vegetable Latkes with Smoked Salmon
Celebrate Chanukah with a vibrant twist on traditional latkes! These Colorful Vegetable Latkes combine zucchini, yellow squash, and a medley of root vegetables into crispy patties that are not only delicious but visually striking. Perfect for the festive occasion or as a creative side dish throughout the year, these latkes disguise their healthy ingredients, making them ideal for picky eaters. Top them with cold smoked salmon, a dollop of sour cream, and caviar for an elegant touch that will impress your guests and family alike!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
zucchini
1 (grated)
yellow squash
1 (grated)
kosher salt
1 1/2 teaspoons (divided)
canola oil
1 teaspoon (for sautéing)
leek
1 small (sliced)
baking potato
1 large (peeled)
sweet potato
1/2 (peeled)
white pepper
1/4 teaspoon
red onion
1/2 small (minced)
all-purpose flour
3 tablespoons
matzo meal
2 tablespoons
egg
1 large (beaten)
baking soda
1/2 teaspoon
garlic salt
1/2 teaspoon
hot sauce
1/4 teaspoon
canola oil
for frying
cold smoked salmon
4 ounces (thinly sliced (optional))
sour cream
to taste
caviar
to taste ((optional))
Instructions
1
Preheat your oven to 200°F (95°C) to keep the latkes warm while frying.
2
On a large baking pan, arrange the grated zucchini and yellow squash. Sprinkle with 1 teaspoon of kosher salt and allow the vegetables to rest for 15 minutes to draw out moisture.
3
After resting, drain the vegetables well, pressing them between paper towels to remove excess moisture, and set aside.
4
Meanwhile, heat 1 teaspoon of canola oil in a small sauté pan. Add the sliced leek and sauté for about 3 minutes or until softened. Remove from heat and set aside.
5
Peel the baking potato and sweet potato. Grate them using a box grater or food processor, and also press them between paper towels to remove as much moisture as possible.
6
In a large mixing bowl, combine the grated potatoes with the drained zucchini, yellow squash, sautéed leek, remaining ½ teaspoon of kosher salt, and ¼ teaspoon of white pepper. Stir gently to combine.
7
Add the minced red onion, all-purpose flour, matzo meal, beaten egg, baking soda, garlic salt, and hot sauce to the vegetable mixture. Stir until well combined, being careful not to overmix.
8
In a large nonstick skillet, heat 2 to 4 tablespoons of canola oil over medium-high heat.
9
Using a heaping tablespoon or a scoop, form the latke mixture into flat patties, squeezing out any excess liquid. Carefully place them into the hot oil without overcrowding the pan.
10
Fry the latkes in batches for 1 to 1.5 minutes on each side, or until they turn golden brown and crispy. Once cooked, transfer them to a plate lined with paper towels to drain excess oil.
11
To serve, arrange the latkes on a platter and top each with a piece of smoked salmon, a dollop of sour cream, and if desired, a touch of caviar.
12
Serve immediately, and enjoy the festive flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Colorful Vegetable Latkes with Smoked Salmon?
They are a vibrant twist on traditional latkes featuring zucchini, yellow squash, and root vegetables, topped with smoked salmon, sour cream, and caviar.
Are these latkes suitable for Chanukah?
Yes, they are specifically designed as a festive and visually striking dish for Chanukah celebrations.
What vegetables are included in this recipe?
The recipe includes zucchini, yellow squash, baking potato, sweet potato, leek, and red onion.
Why do I need to salt the zucchini and yellow squash?
Salting helps draw out excess moisture, which is essential for ensuring the latkes become crispy rather than soggy.
How long should the vegetables rest after salting?
The grated zucchini and squash should rest for approximately 15 minutes.
What is the best way to remove moisture from the vegetables?
Press the grated vegetables firmly between paper towels after they have rested or been grated.
How should the leek be prepared?
The leek should be sliced and sautéed in a teaspoon of canola oil for about 3 minutes until softened.
Should I peel the potatoes?
Yes, both the baking potato and the sweet potato should be peeled before grating.
Can I use a food processor for this recipe?
Yes, a food processor can be used to grate the potatoes, zucchini, and squash quickly.
What binders are used to hold the latkes together?
The recipe uses all-purpose flour, matzo meal, and one large beaten egg as binders.
Why is baking soda included in the mixture?
Baking soda helps provide a slightly lighter and crispier texture to the fried patties.
What seasonings are used in these vegetable latkes?
They are seasoned with kosher salt, white pepper, garlic salt, and a touch of hot sauce.
What type of oil is recommended for frying?
Canola oil is recommended because it has a high smoke point suitable for frying.
What temperature should the oven be for keeping latkes warm?
Preheat your oven to 200°F (95°C) to keep finished latkes warm while you fry the remaining batches.
How much oil should I use for frying?
Use 2 to 4 tablespoons of canola oil in a large nonstick skillet over medium-high heat.
How do I form the latke patties?
Use a heaping tablespoon or scoop to form flat patties, ensuring you squeeze out any remaining liquid before placing them in oil.
How long does it take to fry each latke?
Fry them for approximately 1 to 1.5 minutes per side until they are golden brown and crispy.
How do I prevent the latkes from being greasy?
Transfer the cooked latkes to a plate lined with paper towels immediately after frying to drain excess oil.
What are the recommended toppings for serving?
Top each latke with a piece of cold smoked salmon, a dollop of sour cream, and optionally, a bit of caviar.
Is the caviar a required ingredient?
No, caviar is optional and is used to add an elegant, decorative touch for special occasions.
Can I make these latkes vegetarian?
Yes, simply omit the smoked salmon and caviar to make the dish vegetarian-friendly.
What is the benefit of adding sweet potato?
The sweet potato adds a hint of sweetness and a vibrant orange color to the vegetable medley.
How do I avoid overcrowding the pan?
Fry the latkes in batches, leaving enough space between each patty to ensure they fry evenly.
What kind of salmon should I use?
The recipe calls for 4 ounces of thinly sliced cold smoked salmon.
Can I use black pepper instead of white pepper?
Yes, though white pepper is used for a milder flavor and to keep the appearance of the latkes cleaner.
How many ingredients are in this recipe?
There are 19 ingredients total, including the optional toppings.
Are these latkes good for picky eaters?
Yes, because the healthy vegetables are disguised in a crispy, fried pancake form.
What should I do if the mixture is too wet?
Continue to squeeze the mixture as you form patties, or add a very small amount of extra matzo meal to help absorb moisture.
Can these be served as a side dish?
Absolutely, while they make a great appetizer, they are also a creative side dish for any meal.
What makes these latkes 'colorful'?
The combination of green zucchini, yellow squash, orange sweet potato, and red onion creates a beautiful visual variety.