Cooking latkes (potato pancakes) in a waffle iron is a neat trick: You’ll need much less oil, and you don’t have to bend over a spattering skillet making batch after batch. Serve the latkes with sour cream or applesauce for a traditional Hanukkah treat, or top them with crème fraîche and smoked salmon for a luxurious appetizer.
Special Diets:
Ingredients
Method
With the shredder blade of a food processor, shred potatoes and then onion.
Place shredded vegetables in a clean kitchen towel, bring the edges together and twist to extract as much liquid as possible.
In a large bowl, whisk together eggs, matzo meal, baking powder, salt and pepper.
Add vegetables and stir gently to combine.
Preheat the oven to 225F.
Line a baking sheet with parchment paper.
Preheat a waffle iron on medium.
Lightly brush the interior of the iron with oil.
Pour batter in the middle of the iron and spread out to the edges.
Close the lid and cook until latke is very browned on both sides, 7 to 9 minutes.
Use a fork to lift latke out and place on a cutting board.
Cut into squares or wedges.
Transfer to the prepared baking sheet and keep warm in the oven.
Repeat with remaining potato mixture, brushing waffle iron with more oil between batches.
You can keep latkes warm in the oven for up to 1 hour.
Nutritional Info
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.