These veggie-packed latkes, are not your traditional latkes, they’re made with shredded potatoes, carrots, zucchini and bell pepper, and they are cooked in a waffle iron so there’s no need to fry! Top them with sour cream, lox and capers or with apple sauce on the side.
Yield: 4 servings
4.82 from 11 votes

Veggie Latkelles (Waffled Latkes) with Lox

Total Time: 30 mins
Course: Appetizer, Breakfast, Brunch, Side Dish
Cuisine: American
These veggie-packed latkes, are not your traditional latkes, they’re made with shredded potatoes, carrots, zucchini and bell pepper, and they are cooked in a waffle iron so there’s no need to fry! Top them with sour cream, lox and capers or with apple sauce on the side.

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
  • Optional 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.

Nutrition

Serving: 2latkes, Calories: 205kcal, Carbohydrates: 35g, Protein: 9g, Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 139.5mg, Sodium: 575.5mg, Fiber: 6g, Sugar: 6g
Freestyle Points: 3
Points +: 5