Multihued Latkes

Photo By: Adina Yaakov

Recipe, Photo, and Styling By Adina Yaakov, Dietetic Intern and Recipe Developer.

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Jewel~toned Latkes

I hate frying. Don’t get me wrong, I love rich and crispy finger food as much as the next person, but waiting for batches of food to fry while standing over a splattering hot pans of oil feels like a waste of time. Therefore, most of my food is baked in my trusty oven. No laboring over hot pots, cleanup is a cinch, and no one can tell me they can’t eat the food I’ve prepared ‘because it’s fried’. While each latke recipe has various colored vegetables to obtain their vibrant color and flavor, the directions remain the same. I used the shredding disc from my food processor to grate the vegetables in a quarter of the time it would’ve taken to grate it by hand.  To ensure their round shape, these multihued latkes are baked in muffin tins. Just don’t forget to squeeze out the water after grating each vegetable to ensure the latkes don’t fall apart after baking.