Waffled Vegetable Latkes (no frying!)
These vegetable latkes are not your traditional latkes, they are made with shredded potatoes and a mixture of carrots, zucchini, and peppers, PLUS cooked in a waffle iron so you don't have to fry them!
![These vegetable-filled latkes aren't your traditional latkes, made from grated potatoes, carrots, zucchini, and peppers, and cooked in a waffle iron so you don't have to fry them! Top them with sour cream, salmon, and capers, or with applesauce on the side.]()
Waffle and vegetable latkes
What is served with latkes is entirely up to you, my favorite is with sour cream, salmon, capers and red onions or just with applesauce as a side dish.
Using a waffle iron to make latkes is a turning point. The edges will be crispy and since you won't be frying them all you need to do is sprinkle the waffle iron with oil. I have a simple Cuisinart round waffle iron (affiliate link) that I've used to make everything from waffle crab cakes, grilled cheese, and more! The funny thing is that I never bake waffles in it.
Tips for perfect latkes:
- Chop the vegetables in a box grater and squeeze out the excess liquid with paper towels or a cheesecloth.
- The potatoes turn brown quickly, this is the last vegetable I grate.
- Once you've made the batter, it's best to work quickly as the vegetables will continue to give off liquid if left too long.
- Set your waffle iron on medium-low, let it get hot, sprinkle generously with oil and add just under 2/3 cups of batter. Close tightly for about 5 minutes so that the middle boils.
Which potatoes are best for latkes?
I like to use Russet potatoes, but I also made them with Yukon Gold. You can also use sweet potatoes for a sweeter latkes. These can easily be made gluten-free with a universal gluten-free flour mix.
Veggie latkelles (waffle latkes) with lox
Preparation time: 25th Minutes
Cooking time: 5 Minutes
Total time: 30th Minutes
These vegetable-filled latkes aren't your traditional latkes, made from grated potatoes, carrots, zucchini, and peppers, and cooked in a waffle iron so you don't have to fry them! Top them with sour cream, salmon, and capers, or with applesauce on the side.
latkes
- 2 large carrots, peeled and crushed (6 oz)
- 1 large 8 ounce zucchini, shredded
- 1 Red pepper, shredded
- 1 medium onion, shredded
- 2 large rust-red potatoes, scrubbed and crushed (16 oz)
- 1/4 Cup Matzo meal, or all-purpose flour (wheat or GF)
- 1 teaspoon baking powder
- 1 1/4 teaspoon kosher salt and pepper to taste
- 3 Big eggs, beaten
- Cooking spray
Brush option
- Apple sauce
- Nova Lox or smoked salmon
- light sour cream
- chopped dill
- sliced red onion
- Capers, drained
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Grate all the vegetables with a box grater and save the potatoes for the end so they don't turn brown.
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Squeeze out the excess liquid well with a cheesecloth or towels.
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Stir in matzo flour or flour, baking powder, salt and pepper. Add the eggs and mix well.
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Spray the waffle iron and heat over medium to low heat.
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Place just under 2/3 cup in the center of the waffle iron and close it, simmer for 5 minutes, until it is browned and crispy around the edges and cooked through in the center.
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Set aside and repeat with the remaining mixture.
Portion: 2latkes, Calories: 205kcal, Carbohydrates: 35G, Protein: 9G, Fat: 4thG, Saturated fatty acids: 1.5G, Cholesterol: 139.5mg, Sodium: 575.5mg, Fiber: 6thG, Sugar: 6thG
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 1
Points +: 5
Keywords: Latkes, vegetable latkes, vegetable pancakes, waffle iron recipes
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