Waffle Iron Potato Latkes Recipe

Introduction

Waffle Iron Potato Latkes offer a fun and crispy twist on the traditional Jewish potato pancake. Using a waffle iron makes these latkes extra crunchy with beautifully deep pockets, perfect for holding your favorite toppings.

Ingredients

• 1.5 pounds potato
• 1 egg
• 1 onion
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 5 tablespoons all-purpose flour
• Cooking oil, as needed

Instructions

1. Step 1: Shred the potatoes using a food processor and place them in a bowl. Wrap the shredded potatoes in a cheesecloth or kitchen towel and squeeze out as much water as possible. Transfer the drained potatoes into a clean bowl.
2. Step 2: Add the egg, finely chopped or grated onion, kosher salt, ground black pepper, garlic powder, and paprika to the potatoes. Mix thoroughly to combine. Stir in the all-purpose flour until the batter holds together.
3. Step 3: Preheat your waffle iron and brush it with cooking oil to prevent sticking. Spoon a couple of tablespoons of the potato mixture onto the waffle iron, close it, and cook until crisp and golden brown.
4. Step 4: Repeat the cooking process with the remaining batter, brushing the waffle iron with oil as needed. Serve warm with your favorite toppings such as sour cream and fresh parsley.

Tips & Variations

• For extra crispiness, allow the shredded potatoes to rest for 10 minutes after squeezing out water to help remove excess moisture.
• You can swap paprika for smoked paprika to add a subtle smoky flavor.
• Try adding chopped fresh herbs like dill or chives to the batter for extra freshness.
• If you don’t have a waffle iron, a griddle or frying pan can be used to make traditional latkes.

Storage

Store leftover latkes in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster oven or an oven at 350°F (175°C) for 5–7 minutes to restore their crispiness. Avoid microwaving, which can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato for these latkes?

Yes, starchy potatoes like Russets work best because they yield a fluffy interior and crispy exterior. Waxy potatoes can be used, but the texture may be less crisp.

Do I need to soak the potatoes before cooking?

While not required, soaking shredded potatoes in cold water can help remove excess starch, resulting in crisper latkes. Just be sure to dry them thoroughly before mixing the batter.

Waffle Iron Potato Latkes Recipe

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★★★★★

4.7 from 111 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Crispy and flavorful Waffle Iron Potato Latkes made with shredded potatoes, onions, and a blend of spices, cooked perfectly in a waffle iron. These latkes are a twist on the traditional fried version, offering a convenient and less greasy way to enjoy this classic dish. Serve them hot with your favorite toppings like sour cream and parsley for a delicious snack or side dish.

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Ingredients

Scale 1x2x3x

Ingredients

• 1.5 pounds Potato
• 1 Egg
• 1 Onion
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Ground Black Pepper
• 1 1/2 teaspoons Garlic Powder
• 1 1/2 teaspoons Paprika
• 5 tablespoons All-Purpose Flour
• Cooking Oil (as needed)

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Instructions

1. Shred Potatoes: Start by shredding your 1.5 pounds of potatoes using a food processor. Transfer the shredded potatoes into a bowl. Use a cheesecloth or kitchen towel to squeeze out as much water as possible, then transfer the drained potatoes into another bowl to avoid sogginess.
2. Mix Ingredients: Add 1 egg, 1 chopped onion, 1/2 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1 1/2 teaspoons garlic powder, and 1 1/2 teaspoons paprika to the drained potatoes. Mix thoroughly to combine all ingredients evenly. Then add 5 tablespoons of all-purpose flour and mix again to achieve a consistent batter that holds together.
3. Prepare Waffle Iron: Brush the waffle iron with cooking oil to prevent sticking. This will help create a crispy exterior on the latkes.
4. Cook Latkes: Place a couple of tablespoons of the potato batter into the heated waffle iron. Close the waffle iron to cook the latkes evenly. Cook them until they are golden brown and crisp; this typically takes about 3-5 minutes depending on your waffle iron.
5. Repeat Cooking: Repeat the cooking process with the remaining batter, adding oil to the waffle iron as needed to maintain crispiness and prevent sticking.
6. Serve: Serve the cooked waffle iron potato latkes hot with toppings of your choice such as sour cream, chopped parsley, or applesauce for added flavor.

Notes

• Make sure to remove as much moisture from the shredded potatoes as possible to ensure crispy latkes.
• You can customize the spices by adding herbs like chives or dill for a different flavor profile.
• The waffle iron method reduces the amount of oil used compared to traditional frying, resulting in a lighter dish.
• Serve immediately after cooking for the best texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Waffle Iron Cooking
• Cuisine: Jewish, American

Keywords: Potato latkes, Waffle iron latkes, Potato pancakes, Easy latke recipe, Crispy latkes, Potato side dish, Traditional Jewish dish