Delicious Recipes For Quick and Easy Side Dishes

VARIGATED POTATO LATKES 
1 large russet potatoes, peeled, grated or shredded 
1 medium zucchini, grated 
1 medium carrot, peeled and grated 
1/2 small onion, grated 
2 eggs, lightly beaten 
1/3 cup panko bread crumbs 
1 tbsp green onion, including tops, sliced thin 
1/2 tsp salt 
1/2 tsp freshly ground black pepper 
canola oil for frying

Roll the grated vegetables in two kitchen towels stacked together to absorb any moisture. Squeeze out as much moisture as possible.

In a large mixing bowl, combine the vegetable mixture with the eggs, bread crumbs, green onion, salt, and pepper. Using your hands, mix until very well combined.

In a large and deep frying pan, pour the oil 1/4-inch deep and heat over medium heat until hot. Use your hands to form mixture into golf ball sized balls. Using a large slotted spoon, drop balls into the hot oil a few at a time. Smash each ball into about a 4-inch circle, spaced far enough apart for the oil to flow between them. Cook, turning only once, until golden brown on each side. This should take about a total of 5 minutes per latke. Drain latkes on paper towels. Repeat until all are done. You should have about 12 latkes.

Serve with applesauce or sour cream, or mustard.

HONEY-BAKED ONIONS 
6 medium yellow onions 
1/4 cup honey 
2 tbsp butter, cut into pieces 
2 tbsp chopped parsley

Peel the onions and cut in half crosswise. Arrange the halves in a single layer in a 7 x 11-inch baking dish. Pour the honey evenly over the onions and dot with the butter.

Cover loosely with waxed paper or plastic wrap and microwave on high for 8 to 10 minutes or until the onions are tender. Baste with the pan juices twice during the cooking time.

Garnish with the chopped parsley and let stand for 3 minutes.

Yield: 12 servings.

SKILLET ACORN SQUASH 
1 large acorn squash approximately 2 lbs 
1/2 cup apple juice 
1 tbsp butter 
1/4 tsp cinnamon

Trim the ends off the squash then stand the squash on end and cut half lengthwise. Remove the seeds and discard along with the fibers. Cut each half crosswise into 1/2-inch thick slices.

In a 12-inch nonstick skillet combine the juice, butter, and cinnamon mixing together well. Add the squash. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Turn slices, replace cover and cook an additional 5 to 10 minutes until the squash is tender.

Yield: 4 servings