It’s Hanukkah! Have you had your Latkes? How about Latke Waffles!? Potato pancakes in waffle form with pockets of ever so crispy grated potato all golden brown and delicious; best of all, no frying! Pop them in either a Belgian or standard waffle iron (I give times for both) and you’re set! Oh, and they reheat too, so you can make a bunch for later. If there are any left. *wink*
Potato pancakes have roots in many cultures. The latke is a potato pancake that is traditionally served during the eight-day Hanukkah celebration. Since we are in the midst of Hanukkah now, I thought I’d bring you my version, waffle-ized.
Normally shallow fried in oil, using a waffle iron gives you an improved crispy texture, without frying. The pockets of the waffle iron embed into the pancake and increase the surface area of golden browned goodness. They are fabulous.
I have made mine using Simply Potatoes brand grated potatoes. These can be found in the refrigerated section of your grocery store and are a fresh, never frozen, grated potato. They are incredibly convenient, and perfect for latkes. I don’t recommend using frozen grated potatoes for this recipe.
The recipe could not be simpler. Fresh grated potatoes, a very little bit of butter, green onions, egg, salt, pepper and a bit of flour. I garnished mine with sour cream and a bit more green onion, but latkes are also served with apple sauce. Use the garnish of your choice, or none at all.
Of course, if you don’t have a waffle iron, you can make patties and fry these. But if you have either a Belgian waffle maker, or a standard waffle maker, use it! You may never fry hash browns again.
- 1 pound fresh grated potatoes (I used Simply Potatoes for convenience)
- 2 beaten eggs
- 2 tablespoons melted butter (with a bit reserved for brushing the surface of the waffle iron)
- 2 tablespoons chopped green onion (with some reserved for garnish, if desired)
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- ground black pepper, to taste
- Garnish of your choice: sour cream or apple sauce
- Preheat the waffle iron on the highest setting, according to the manufacturer's instructions.
- Combine all of the ingredients (except garnishes) in a bowl and stir to combine.
- Once the waffle iron is hot, lightly brush the top and bottom surfaces of the waffle iron with reserved melted butter (I just added enough to load my pastry brush with butter).
- If using a Belgian Waffle iron, add one cup of the potato mixture per waffle, close the waffle iron and cook for 12-15 minutes, or until golden brown.
- If using a traditional waffle iron, add ½ cup of the potato mixture per waffle, close the waffle iron and cook for 5-8 minutes, or until golden brown.
- If making one waffle at a time (depending on your waffle iron), remove the prepared waffles to a plate and hold in a warm oven until all the waffles are prepared.
- Serve immediately with the garnish of your choice.