Latkes are a traditional part
of celebrating Hanukkah, but I often see them make their way into Passover
Seders. And why not? They are the ultimate crowd pleaser! If you are planning on including them in your
Seder this year and want to impress your guests with something a little
out-of-the-ordinary, look no further!
These Rainbow Latkes look like
a major departure from the traditional russet potato version, but those who are
die-hard fans of the original might find these to be surprisingly similar. They take on a beautiful ruby hue thanks to the
beets, but are also studded with carrots and purple potatoes to give you almost
all the colors of the rainbow (once you sprinkle on the chives, all we’re missing is
blue!). The flavor is more complex and
layered than the all-potato latkes while still maintaining that homey, comfort-food
taste. The parsnips add a hint of herbal
sweetness and the beets lend a pleasant, earthy fragrance to the dish.
I love to pair these latkes
with MM Local Pear Sauce. The rich, brown-sugar sweetness of the pears
adds a wonderful contrast and feels unexpected and yet familiar at the same
time. MM Local items are unique to Colorado and are made entirely with locally-grown produce. Their products are available in many markets across Colorado, but if you can't find the pear sauce, regular ol' apple sauce works just as well. Once you try this version of the traditional
side dish, you might just want to adopt a brand new tradition!
Rainbow Latkes
makes 12-14 latkes
1 medium russet potato
2 medium purple potatoes
1 large carrot
1 small parsnip
1 medium red beet
½ yellow onion
¼ cup matzo meal
2 eggs, lightly beaten
Salt and pepper, to taste
Vegetable oil, for frying
¼ cup chives, finely sliced
MM Local Pear Sauce
Scrub root vegetables well and peel, if desired. Shred the potatoes, carrot, parsnip and onion
on a box grater (alternatively, a food processor on the grater setting makes
fast work of this step). Place grated
vegetables in a large bowl and set aside.
Lay out some old newspaper to protect your work surface and
grate the beet. Set the grated beet
aside in a separate bowl and toss with the matzo meal. Add egg, salt and pepper to root vegetable
mixture and toss well to combine. Add
matzo-coated beets and toss quickly with a fork to minimize “bleeding.”