Latke Waffles

Name: Latke Waffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 latkes
Ingredients: 2 1/2 pounds Russet potatoes; 1 whole large onion; 4 large eggs; 1 teaspoon Salt; 1/2 teaspoon pepper; Nonstick cooking oil spray

User Reviews

4.9

30 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
12 latkes
Calories
95 kcal
Course
Breakfast
Cuisine
Middle Eastern

Latke Waffles

Iris Warren

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Make potato pancakes in a waffle iron! Hot crispy hash brown waffles for breakfast or brunch. Perfect Hanukkah breakfast or brunch recipe.

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Ingredients

Servings

2 1/2 pounds Russet potatoes
1 whole large onion
4 large eggs
1 teaspoon Salt, or more to taste
1/2 teaspoon pepper
Nonstick cooking oil spray

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Instructions

Cut the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid onion tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Let soak for a few minutes.
Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth.
Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl.
Preheat the waffle iron. If there are multiple heat settings available, use the medium setting. I have a four-waffle iron which make multiple waffles at once. You could also use a single or double waffle maker to make bigger waffles. I prefer smaller waffles, which have more nice crispy edges.
While iron is heating, beat the eggs together with the salt and pepper. I usually add about 1 tsp salt and 1/2 tsp pepper; use less salt if you’re salt-sensitive, you can always add more later.
Use a fork or clean hands to mix the beaten eggs, salt and pepper into the potato and onion shreds. Take care to make sure the eggs and onion are fully mixed throughout the potato shreds.
When iron is heated, spray generously with nonstick cooking oil spray on both sides. Scoop up 1/4 cup of the potato mixture and squeeze gently to drain off excess liquid. I use a 1/4 cup measuring cup to keep the waffles evenly sized. It may feel like you're losing too much liquid, but don't worry; if you don't squeeze them, you'll end up with waffles that are too eggy. The egg is there to bind them together, it's not the main attraction.
Place the 1/4 cup of potato mixture onto the center of each waffle area. Alternatively, if using a single or double waffle maker, squeeze the liquid from about 3/4 cup of potato mixture, then add it to the center of the waffle iron. Spread out the latke mixture into a pancake-like circle, in a thin but solid circular layer. No need to spread it all the way to the edge, if it’s kept in the center in a more circular shape it will be easier to remove after cooking. Close the iron and let the waffles cook for 6-10 minutes, or until fully cooked and browned. One side will likely be more browned than the other.
Carefully remove the waffles from the iron. If you’re making multiple batches, continue cooking while keeping the finished waffles on a cookie sheet in a 200 degree F oven.
If waffles are not crispy enough for your liking, you can place them under a broiler for a minute or two to crisp them up. Careful, don’t let them burn!
Serve hot. These can be enjoyed like latkes, or like savory waffles.

Notes

You will also need: hand grater or food processor with shredding disc attachment, clean tea towel or layers of cheesecloth, colander, large mixing bowl, waffle iron, broiler (optional)
I like them served with sour cream and applesauce, latke-style, or topped with scrambled eggs or a poached egg.
I like them served with sour cream and applesauce, latke-style, or topped with scrambled eggs or a poached egg.

Nutrition Information

Show Details

Calories 95kcal (5%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 1g (2%) Cholesterol 54mg (18%) Sodium 219mg (9%) Potassium 414mg (12%) Fiber 1g (4%) Vitamin A 80IU (2%) Vitamin C 5.4mg (6%) Calcium 21mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12latkes

Amount Per Serving

Calories 95 kcal

% Daily Value*

Calories	95kcal	5%
Carbohydrates	17g	6%
Protein	3g	6%
Fat	1g	2%
Cholesterol	54mg	18%
Sodium	219mg	9%
Potassium	414mg	9%
Fiber	1g	4%
Vitamin A	80IU	2%
Vitamin C	5.4mg	6%
Calcium	21mg	2%
Iron	1.1mg	6%