Confetti Latkes
Brighten up your next meal with these colorful and crispy Confetti Latkes! This vibrant twist on the traditional potato pancake combines grated russet potatoes, carrots, zucchini, and sweet red bell peppers for a rainbow of flavors and textures. Enhanced with aromatic garlic and onion, these latkes boast a perfectly golden, crunchy exterior and a tender, savory center. Quick to prepare in just 40 minutes, they’re ideal as a festive appetizer or a cheerful side dish. Fry them to perfection and serve with tangy sour cream or sweet applesauce for an irresistible pairing. Perfect for Hanukkah, brunch, or any occasion, these Confetti Latkes bring seasonal veggies and bold color to your table!
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Recipe Information
Ingredients
- 2 medium Russet potatoes
- 1 large Carrot
- 1 medium Zucchini
- 0.5 medium Red bell pepper
- 1 medium Yellow onion
- 2 cloves Garlic
- 0.25 cups All-purpose flour
- 2 large Eggs
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 cups Vegetable oil
- optional Sour cream or applesauce (for serving)
Instructions
Peel the potatoes and grate them into large shreds using a box grater or food processor. Transfer the grated potatoes into a clean dish towel and squeeze out as much moisture as possible.
Grate the carrot and zucchini, and finely chop the red bell pepper. Repeat the moisture removal process for these vegetables by squeezing them in a clean dish towel.
Finely chop the onion and mince the garlic cloves.
In a large mixing bowl, combine the potatoes, carrot, zucchini, red bell pepper, onion, and garlic.
Add the flour, eggs, salt, and black pepper to the vegetable mixture. Mix thoroughly until everything is evenly coated and holds together lightly.
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. To test readiness, drop a small piece of the mixture into the oil—it should sizzle immediately.
Using a spoon or your hands, scoop about 2 tablespoons of the mixture and flatten it into a small patty. Carefully place it into the hot oil.
Cook the latkes in batches, without overcrowding the skillet. Fry for about 3-4 minutes per side, or until golden brown and crispy. Transfer the cooked latkes onto a paper towel-lined plate to drain excess oil.
Repeat with the remaining mixture, adding more oil to the skillet as needed.
Serve the Confetti Latkes warm with sour cream or applesauce on the side, if desired.
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 137.6 g | 50% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 27.9 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 226 mg | 17% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3048 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
