Potato Latke Waffles

My friend Helen from Family-Friends-Food.com made Hanukah Menorah Latkes and inspired me to get creative with my new waffle maker.

Makes 4 large waffles

2 pounds baking potatoes—peeled, shredded and squeezed dry
2 large eggs, lightly beaten
½ cup shredded onion
3 tablespoons all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
¾ cup shredded cheese, optional
3 tablespoons margarine or butter, plus additional for greasing waffle iron

Applesauce, Sour cream, shredded cheese and chives for topping

Heat an 8-inch waffle iron and preheat the oven to 200°. In a large bowl, mix the potatoes with the onion, eggs, flour, salt, baking powder, 3/4 cup of cheese (if using) and 3 tablespoons of margarine/butter.

Brush the waffle iron with melted margarine/butter and spread one-fourth of the potato mixture onto it. Close and cook on high until the waffle is golden and crisp, 5 to 7 minutes. Transfer to a rack in the oven to keep warm. Repeat with the remaining potato mixture. Serve the waffles topped with applesauce or sour cream, more cheddar and chopped chives.

These waffles can be made in a Belgian waffle maker to serve 3: Spoon one-third of the mixture onto the iron instead of one-fourth.

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