These colorful latkes get their vibrancy from a medley of bright veggies. The best part? The sour cream and smoked salmon topping.
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
1/2sweet 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)
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 potatoes, and press between paper towels to remove excess water.
Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
Add red onion and next 6 ingredients, stirring gently to combine.
Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
Remove from skillet, and drain on paper towels.
Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
Serve immediately.
Serves 6 to 8