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!
ingredients
directions
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.
