I created these Latke Waffles especially to be served with Fried Chicken, but there’s nothing wrong with making these as a fun side dish to any entree!
prep time: 15 minutes, plus time to sweat | cook time: 20-24 minutes | serves: 4-8 (makes 4 big waffles)
4 large russet potatoes, peeled or scrubbed
1 large onion, peeled and halved
1 tablespoon + 1 teaspoon salt
1/4 cup potato starch
3-4 green onions, minced
- Shred the potatoes and onion with the shredder blade of your food processor, or the coarse side of a box grater. Toss with a tablespoon of the salt in a colander and place in the sink or over a bowl. Set aside for 45 minutes to one hour.
- After an hour, squeeze as much liquid from the potatoes as possible. You can do this either with a clean tea towel or your hands.
- In a large bowl, whisk together the eggs, potato starch, green onions and remaining teaspoon of salt.
- Add the potatoes and stir to combine.
- Heat a waffle iron to high. Liberally grease with your cooking fat of choice. Distribute 1/4 of the potato mixture to the waffle iron and press shut. Cook for 5-6 minutes, or until nicely browned. Repeat with the remaining potato mixture, keeping the cooked waffles warm as you go.
- Serve with Apple Sauce and sour cream.
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If making the waffles in a nonstick waffle iron, would you add the oil to the batter instead, or just skip the oil all together?
I would brush the waffle iron with oil to help with browning.
Would these keep well made in advance and reheated in the oven or are they too delicate?
They’re actually quite sturdy! If you planned on making them in advance I would just cook them on the light side so you don’t over-brown them when you reheat.