Latke Waffles
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Ingredients
4-6 servings
- 2 large or 4 medium (2 pounds or just under 1 kg) Russet or baking potato, peeled
- 1 medium onion (about 6 to 8 ounces), peeled
- 2 teaspoons baking powder
- 1 1/2 teaspoons (about 9 grams) table or fine sea salt
- Freshly ground black pepper
- 1/2 cup plus 2 tablespoons (80 grams) all-purpose flour
- 4 large eggs
- Nonstick spray, for waffle iron
- 2 tablespoons fresh chives, finely chopped, for garnish (totally optional)
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Preparation
Step 1
Heat oven to 350°F. Lightly oil a large baking sheet and set aside.
Step 2
In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor.
Step 3
Transfer grated mixture to a bowl lined with a fuzz-free dishcloth (linen is great here) or cheesecloth. Pull up the sides of the cloth, forming a bag of grated ingredients, and twist it until you’ve squeezed out all of the excess liquid. Let stand for 1 to 2 minutes, then squeeze out one more time.
Step 4
Discard the liquid in the bowl, then add wrung-out shredded potato and onion to it.
Step 5
Sprinkle baking powder, salt, and several grinds of black pepper over the mixture and stir with a fork until it distributes throughout the shreds.
Step 6
Add flour, and again, stir into the potato-onion mixture until the pieces are evenly coated.
Step 7
Crack eggs on top; use your fork to break up the yolks and stir them so that they’re evenly distributed through the batter.
Step 8
Heat your waffle iron to high heat. Once hot, coat lightly with a nonstick spray.
Step 9
Heap some latke mixture on top and spread it into an even layer. Cook until the latkes are a nice, deep golden brown underneath.
Step 10
Transfer to oiled baking sheet, paler side down, and place in warmed oven.
Step 11
Continue with remaining latke batter. Keep latke waffles in oven until crisp (about 5 to 10 minutes), or until all the other parts of your meal are ready.
Step 12
Serve with applesauce or sour cream, latke-style, or breakfast-style, with eggs and bacon. Sour cream is pretty good with the eggs, too. Chives make it pretty.
Step 13
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Chef's notes
The trickiest part is getting these crisp; waffle irons are giant steam traps, and given how much potatoes steam when they cook, I found I got a more crisp edge after toasting them gently in the oven.
This method also gives you the ability to keep them warm while you cook off the batter and make some eggs and/or bacon to go on top.
