I developed these Latke Waffles to pair perfectly with fried chicken, but they also make a fun, crispy side for many meals.
Latke Waffles
Prep: 15 minutes, plus time to sweat | Cook: 20–24 minutes | Serves: 4–8 (makes 4 large waffles)
Ingredients:
4 large russet potatoes, peeled or well scrubbed
1 large onion, peeled and halved
1 tablespoon + 1 teaspoon salt
3 large eggs
1/4 cup potato starch
3–4 green onions, minced
Instructions:
- Shred the potatoes and onion using the shredder blade of a food processor or the coarse side of a box grater. Toss the shreds with one tablespoon of salt in a colander and let them sweat for 45 minutes to an hour, set over the sink or a bowl to catch the liquid.
- After they have sweated, squeeze out as much liquid as possible using a clean kitchen towel or your hands. Removing excess moisture helps the waffles become crisp.
- In a large bowl, whisk the eggs with the remaining teaspoon of salt, the potato starch, and the minced green onions until smooth.
- Add the drained potato and onion mixture to the bowl and stir until evenly combined.
- Heat your waffle iron to high and generously grease it with your preferred cooking fat. Divide the potato mixture into four portions. Press one portion into the hot waffle iron and close. Cook for about 5–6 minutes, or until the waffle is golden brown and crisp. Repeat with the remaining batter, keeping the finished waffles warm.
- Serve the latke waffles hot with applesauce and sour cream for a classic pairing.
If you enjoy recipes like this, consider preordering The New Yiddish Kitchen for more ideas and inspiration.
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