Tonight is the first night of Hanukkah--candles burning, dreidels spinning, latkes frying and oil splattering everywhere, messing up your kitchen...don't get me started!! Grrr...If you know me, you know that one of my pet peeves is that I strongly dislike (read HATE) what deep-frying food does to your house. Oy! The mess! The smell! Yet making latkes on Hanukkah is a tradition, which means that at least once during the holiday you will find a whiny complainy me standing over a greasy stove desperate to take a shower and wash the "smell" out of my hair!! But now that is a thing of the past, 'cause I've discovered a brand new way to latke! It's easy, fun and best of all, requires absolutely no frying at all! Instead you simply cook latke batter in a waffle iron and in just minutes, crispy "waffled" potato pancakes are at your fingertips. Woo-hoo, let's hear it for starting new traditions!!
I first saw recipes for latke waffles several years ago but for one reason or another just didn't try them and now I want to kick myself because these are so delicious and so incredibly easy to make too. Once you shred the potatoes and onion (which you can make even easier by doing them in the food processor) you place them in a cloth lined bowl, gather together the cloth and squeeze out as much liquid as possible, ensuring that the finished latkes will be crispy and light.
The batter comes together in minutes and then all you do is spoon it onto your waffle maker. I have a large one so I got two full sheets of latkes which translates into 8 smaller squares, perfect for a small group and easy to double or triple if you're making them for a crowd.
Once the latkes are done, you can place them in the oven to get even more crisped up, but they are totally delicious right off the waffle iron.
Especially with some applesauce or sour cream.
Grease-free, quick and easy latkes? It's guaranteed to be one Happy Hanukkah! Have a good one everybody!! (Even if you don't celebrate the holiday, try these. I promise you'll love 'em!!)
Hanukkah Latke Waffles
Makes enough for 4-6 people
You will need a waffle iron for these.
Prep Time: 10-12 minutes; Cook Time: 4-5 minutes
- 2 pounds baking potatoes, peeled
- 1 medium onion, peeled
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plus 2 tablespoons unbleached, all-purpose flour
- 4 large eggs
- Non-stick cooking spray for waffle iron
- Freshly minced chives for garnish, (optional)
- Applesauce and sour cream to serve on side (optional)
1. Preheat oven to 350ºF and lightly oil a rimmed baking sheet. Set aside.
2. Use a food processor or handheld grater to shred potato and onion. Line a large bowl with a fuzz-free tea towel or a piece of cheesecloth and transfer the potato/onion mixture into it. Pull up the sides and twist the them together so that you create a sort of purse and then, standing over the sink, squeeze as much liquid as you can out of the bag. Let it sit for a couple of minutes and then squeeze out any additional liquid. Place the squeezed out mixture into the bowl.
3. Add the baking powder, salt and pepper to the bowl and use a fork to mix it all together well. Then add the flour and mix well, making sure all the shredded pieces are coated. Break the four eggs over the top and mix well with the fork so that all the ingredients are incorporated.
4. Heat the waffle iron on high heat. Spray with the nonstick spray and place some of the waffle mixture on it, spreading it out a bit since it will be thick unlike traditional waffle batter which runs into all the crevices itself. Close the iron and let cook until a nice deep golden brown. Flip the waffle over and let cook a bit more to brown the top as well. Serve immediately or transfer to the prepared pan and place in the oven for 5-10 minutes to crisp up and stay hot while you cook the rest of the batter.
5. Garnish with chives if using and serve waffle latkes with applesauce and sour cream if you like.
6. Recipe can be doubled or tripled easily. You could also make the latkes earlier in the day and then reheat them in the oven to crisp them up.
Note: Recipe adapted from Smitten Kitchen.