Rainbow Latkes

• For the Red Beet Latkes
• 16 ounces red beets, peeled and quartered
• 1/4 red onion
• 1/4 cup matzo meal
• 2 teaspoons kosher salt
• 2 large eggs
• For the Orange Sweet Potato-Carrot Latkes
• 14 ounces sweet potatoes, peeled
• 2 ounces carrots, peeled
• 1/4 yellow onion
• 1/4 cup matzo meal
• 2 teaspoons kosher salt
• 2 large eggs
• For the Yellow Classic Potato Latkes
• 16 ounces russet potatoes, peeled and quartered
• 1/4 yellow onion
• 1/4 cup matzo meal
• 2 teaspoons kosher salt
• 2 large eggs
• For the Green Broccoli-Zucchini Latkes
• 8 ounces broccoli
• 8 ounces zucchini
• 1/4 yellow onion
• 1/2 cup matzo meal
• 2 teaspoons kosher salt
• 2 large eggs
• applesauce
• For the Horseradish Cream
• 1 cup sour cream
• 1 -2 tablespoon prepared horseradish
• kosher salt, to taste

1. Using a food processor fitted with the coarse grating attachment, grate together vegetables and onion NOTE: for broccoli-zucchini latkes, grate zucchini separately, then transfer to a small bowl, salt, and allow to sit for 15 minutes before continuing with recipe.
2. Transfer mixture to a medium bowl lined with cheesecloth and wring out thoroughly in cloth to squeeze out any liquid NOTE: the broccoli-zucchini mixture will release a fair amount of liquid; be sure to squeeze it out completely. Discard liquid, then toss vegetable mixture with remaining ingredients until completely incorporated.
3. Heat 1/4" of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, scoop 1/3 Celsius balls of latke mixture and drop into pan. Using a flat spatula, smash the latkes to flatten. Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain.
4. In a small bowl, whisk together sour cream and horseradish until smooth. Season to taste with salt and serve.

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Taken from www.food.com/recipe/rainbow-latkes-534640 (may not work)