First, make the cranberry sauce and blueberry applesauce. For each, combine all ingredients in a medium stock pot and bring to a boil. Lower to a simmer and simmer until ingredients are soft, and cranberries have burst. About 15 minutes for each. Let cranberry sauce cool. Process blueberry applesauce with an immersion blender or food processor until smooth. Cool.

Next, time to make the latkes! Pre-heat oven to 200 degrees F to keep latkes warm while you are working on the rest. Get a few cookie sheets lined in foil ready. I made all the latke batter first and then fried in batches. I had two pans going at once to make the magic happen.

For each latke, except cauliflower, shred main vegetable into a medium bowl. Use paper towels to remove as much moisture as possible. This is the key to crispy latkes! Then add in remaining ingredients except garnishes and combine.

Set aside paper towels for draining and salt for garnishing.

Heat a large sauté pan over medium high heat and add oil. You want oil hot enough that the latke batter sizzles when placed in the oil but doesn’t brown immediately. Place ¼ cup dollops of latke batter into oil, careful not to crowd the pan. Fry one side until well browned, about 3-5 minutes. Then flip and fry the other side. Drain on paper towels. Keep latkes warm in the oven and repeat with remaining batter.

To make purple cauliflower latkes, cut off florets and get a pot of water boiling. Boil cauliflower until they are tender, about 10-15 minutes. Drain well. Mash cauliflower with a fork or potato masher in a medium bowl, and use paper towels to remove remaining moisture. Add in remaining ingredients and cook as you would the other latkes.

Serve Beet and Red Onion Latkes with Cranberry Sauce, Sweet Potato Carrot Latkes topped with Apricot Jam, Yellow Squash, Corn and Cheddar Latkes with a Fried Egg, Zucchini Latkes with Avocado and Cilantro, Purple Cauliflower Latkes with Blueberry Applesauce.