Confetti Latkes

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confetti latke

This recipe for Confetti Latkes is packed with veggies like kohlrabi, carrots, and beets, which not only make them colorful, but also enhance their flavor.

Note: If the mixture starts to get soggy, form patties and squeeze out excess moisture before frying.

  • Duration
  • Cook Time
  • Prep Time
  • 24 pattiesServings

Ingredients

Latkes:

  • 1 large kohlrabi, peeled and grated (approximately 2 cups)
  • 3 medium beets, peeled and grated (approximately 2 cups)
  • 2 large carrots, peeled and grated (approximately 2 cups)
  • 1 handful beet greens, shredded (approximately 2 cups)
  • 1 medium onion, grated
  • 4 eggs
  • 1⁄2 cup panko breadcrumbs
  • Salt and pepper, to taste
  • Oil, for frying

Harissa  Sour Cream:

  • 1 cup sour cream
  • 1 tablespoon harissa
  • Juice of 1 lemon
  • 1⁄2 teaspoon lemon zest

Preparation

1. Grate the kohlrabi, beets, carrots, and onion in a food processor using the shredding disc.

2. Wash the beet greens to remove dirt and finely shred with a knife. Place the grated veggies and beet greens into a large colander and press down to remove excess moisture.

3. Add to a large bowl and mix in eggs, panko, salt, and pepper.

4. Heat oil in a frying pan and fry until golden and crispy on both sides.

5. Make Harissa Sour Cream: Add all ingredients to a bowl and mix to combine. Serve with confetti latkes.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 Subscribe Now

Magazine Winter 2014