Potato Latke Waffles
Light it up this Hanukkah (and year-round, for that matter) with these awesome Potato Latke Waffles. Not only won't you have to smell like fried oil for days, but these waffles also have pockets to trap all the goodness of the toppings.
2 1/2 lbs (2-3 large) peeled russet (baking) potatoes
1 small yellow onion
4 eggs, lightly whisked
½ cup flour
2 tsp baking powder
1 tsp kosher salt
½ tsp freshly ground black pepper
1) Using a hand grater or food processor, grate potatoes and place in a large bowl. Cover in cold water to prevent browning. Grate onions and place in a separate mixing bowl. Drain potatoes, place in a clean towel and squeeze out as much liquid as possible. Discard liquid and place potatoes with the grated onions. Add eggs, flour, baking powder, salt and pepper to the potato and onion mixture. Mix until well combined.
2) Heat waffle iron to medium-high heat. Coat iron with non-stick cooking spray. Scoop ¼ cup mixture and squeeze out excess liquid before placing on waffle iron. Cook until the latkes are golden brown this should take about 6 minutes-depending on the heat of your waffle iron. Serve with desired toppings.
Makes 12-14 small waffles, 6 large ones
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