Tricolor Vegetable Latkes

Yield: Makes 6 to 8 servings

Ingredients

• 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
• 1/2  sweet 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
• Sour cream
• Caviar

Preparation

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, 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.