Whether you celebrate Chanukah or not, potato latkes are a must dish for all to eat this winter. Who doesn’t love a crispy potato that offers an audible and enormous crunch every time you take a bite?! We took the traditional latke one step further and “waffle-ized” it! Latke waffles make the perfect brunch, snack, side dish, appetizer or dessert. We topped ours with sour cream and pomegranate seeds for a bright and creamy take, but you can layer on your favourite toppings like apple sauce, lox, yogurt, a fried egg, tahini or whatever your heart desires. You really can’t go wrong when you’re eating a crispy potato waffle!
Related: Chocolate Babka With a Healthy Twist
Love these latke waffles? Try these vibrant rainbow latkes next!
Wash and peel your russet potatoes.
Grate the potatoes and the onion in your food processor or with a box grater.
Place the grated veggies in a bowl, add the salt, toss around and let sit for 5 minutes. This helps extract extra juices from the potato and onion.
Next, place the shredded veggies in a towel or cheesecloth and squeeze out all of the excess liquid over a bowl.
Now, place the shredded veggies in a clean bowl and add in the eggs, potato starch and pepper and mix to combine.
Heat your waffle iron and oil it, if needed.
Place about ¼ cup of latke “batter” in the center of your waffle iron and spread out, so it can evenly crisp up.
Close the waffle iron and cook for 4-5 minutes per latke waffle.
They will be crisp and delicious, but if like your latkes extra crispy, you can lightly fry them in a neutral oil, like avocado oil over the stove top. This is completely optional and not necessary.
To serve, top with sour cream and sprinkle with pomegranate seeds.