These Vegetable Latkes, are not your traditional latkes, they’re made with shredded potatoes and a mix of carrots, zucchini and bell pepper, PLUS they’re cooked in a waffle iron so there’s no need to fry!
Waffled Vegetable Latkes
What to serve with latkes is completely up to you, my favorite is with sour cream, lox, capers and red onion, or simply with apple sauce on the side.
Using a waffle iron to make latkes is a game changer. The edges come out crisp and since you’re not deep frying them, the only oil you need is to spray the waffle iron. I have a basic round Cuisinart Waffle Iron (affiliate link) that I’ve been using to make everything from waffled crab cakes, grilled cheese, and more! Funny think is I never make waffles in it.
Tips to make perfect latkes:
- Shred the vegetables in a box grater and squeeze all the excess liquid out using paper towels or a cheese cloth.
- The potatoes brown fast so that is the last vegetable I grate.
- Once you make the batter it’s best to work quick as the vegetables will continue to release liquid if they sit to long.
- Set your waffle iron to medium-low, let it get hot, spray generously with oil and add just under 2/3 cup batter. Close tight for about 5 minutes so the center cooks.
Which Potatoes are Best for Latkes?
I like using Russet potatoes but I’ve also made them with Yukon Gold. For a sweeter latkes, you can also use sweet potatoes. These can easily be made gluten-free with an all purpose gluten-free flour mix.
Veggie Latkelles (Waffled Latkes) with Lox
Ingredients
latkes
- 2 large carrots, peeled and shredded (6 oz)
- 1 large 8 oz zucchini, shredded
- 1 red bell pepper, shredded
- 1 medium onion, shredded
- 2 large russet potatoes, scrubbed and shredded (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 large eggs, beaten
- cooking spray
Option for topping
- apple sauce
- Nova Lox or smoked salmon
- light sour cream
- chopped dill
- slivered red onion
- capers, drained
Instructions
- Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.
- Squeeze out all the excess liquid well with a cheese cloth or towels.
- Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.
- Spray waffle iron and heat on medium-low heat.
- Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.
- Set aside and repeat with the remaining mixture.
I have not made this yet but wondering if anyone tried making these in air fryer? Approximately how much time to cook and at what temperature? Thanks so very much
Wondering if anyone has used a Belgian waffle maker for this? That’s all I have.
I haven’t made these yet but I think they would be great topped with a fried egg for breakfast or lunch!
Hi
Has anyone tried this substituting egg whites?
These are so delicious! My kiddos gobble them up and are always excited when I tell them I’m making “veggie waffles!” Only things I do differently: add some dill and paprika into the mixture, and I at least double the flour (adding more if necessary). I usually use my box grater, but when I realized my food processor has a shred function, it made this last time a snap! I have a larger waffle iron that makes Belgian -style waffles, so I spread my mixture out and check it at 8 minutes. We eat ours topped with sour cream or French onion dip. Yum!
Oh my…these are absolutely delicious! I love a good potato pancake, and had no idea adding carrots, onion, zucchini and red pepper and putting it in a waffle iron would make such a difference. Thank you for sharing!
My 22 mos son loved it!! Thank you!
Made tonight for first time we loved them .
Although I squeezed out all the liquid from the vegetables, the waffles didn’t turn out crispy. Next time I will add more fliur to bind the dough together more as it tastes nice but lacks the crispiness of waffles.
Made these tonight. Delicious!
These are amazing. A hit with everyone.
These were super time consuming to make. I made it in a small waffle maker… the veggies were so watery even after I squeeze out the zuchinni…. It didn’t come out crunchy… they taste good with dill and sour cream… I would probably cut the recipe in half next time though so I don’t have to stand at the waffle maker for hours.