LATKES WITH A RAINBOW OF COLORS FROM VARIOUS ROOT VEGETABLES

Here you can utilize the various colors of potatoes, carrots, parsnips, beets, sweet potatoes or yams, and even zucchini.

This is the place to get out of the rut using just potatoes in your latkes. Mixing the vegetable up a little gives you not only a brightly colored latke, but a whole new level of flavor. Just remember these are for the Holiday Season!


INGREDIENTS:  Serves 6 - 8
•    1 large yam or sweet potato, grated
•    1 medium zucchini, grated
•    1 large carrot,  grated
•    2 parsnips,  grated
•    3 medium Yukon Gold or Russett potatoes, grated
•    1 medium onion, diced fine
•    3 large eggs
•    1/2 cup of whole wheat or all purpose flour
•    "Copious" amounts of vegetable (Olive) oil
•    Kosher salt and fresh ground black pepper to taste

DIRECTIONS:
•    Mix together potatoes, onion, zucchini, onion, egg, flour and seasonings in a bowl. 

•    Heat Olive oil in a large skillet. Form grated vegetables mixture into pancake like shapes and fry
      them in the oil. Turn only when browned and crispy.  Repeat the other side.

•    When both sides are done, remove and place on paper towels to get rid of any excess oil.

•    Serve with Greek yogurt mixed with honey and sprinkled with pomagranate kernels,  or your other
      favorite latke topping.

COOKS NOTE* 
II like to use olive oil for frying my latkes,  and not "copious" amounts,  even though olive oil is heart friendly,  use it sparingly.

LATKES WITH A RAINBOW OF COLORS FROM VARIOUS ROOT VEGETABLES

Here you can utilize the various colors of potatoes, carrots, parsnips, beets, sweet potatoes or yams, and even zucchini.

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