Tricolor Vegetable Latkes

• 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 (optional)
• sour cream
• caviar (optional)

1. Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt.
2. Let vegetables rest 15 minutes.
3. Drain well, pressing between paper towels, and set aside.
4. Heat 1 teaspoon canola oil in a small saute pan, and saute leek 3 minutes or until soft; set aside.
5. Grate potatoes, and press between paper towels to remove excess water.
6. Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently.
7. Add red onion and next 6 ingredients, stirring gently to combine.
8. Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat.
9. Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties.
10. Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden.
11. Remove from skillet, and drain on paper towels.
12. Top each with a piece of smoked salmon, a dollop of sour cream, and caviar.
13. Serve immediately.

zucchini, yellow squash, kosher salt, canola oil, baking potato, sweet potato, white pepper, red onion, allpurpose, matzo meal, egg, baking soda, garlic salt, hot sauce, canola oil, salmon, sour cream

Taken from www.food.com/recipe/tricolor-vegetable-latkes-268314 (may not work)