Rainbow Latkes

• 1 medium russet potato
• 2 small purple potatoes
• 1 large carrot
• 1 small parsnip
• 1 medium red beet
• 1/2 yellow onion
• 1/4 cup matzo meal
• 2 fresh eggs, lightly beaten
• vegetable oil, for frying
• 1/4 cup finely chopped chives
• pear sauce or apple sauce

1. 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.
2. 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."
3. Place a large frying pan over medium-high heat and add enough oil to coat the bottom of the pan well. Once oil is hot, reduce the heat, slightly, to prevent smoking. Wet your hands with cold water and form vegetable mixture into flat cakes, using about 1/3 a cup of the mixture per latke (you can use more if you like larger latkes). Gently place each latke in the hot oil and fry until golden and crispy, about 3-4 minutes per side. Allow to drain on newspaper or paper towels and serve hot, with pear sauce (or applesauce) on the side and plenty of chives sprinkled on the top.

potato, purple potatoes, carrot, parsnip, red beet, yellow onion, matzo meal, fresh eggs, vegetable oil, chives, pear sauce

Taken from food52.com/recipes/16895-rainbow-latkes (may not work)