Waffled Vegetable Latkes
Ingredients
The latkes
-
2
large
carrots, peeled and shredded
-
1
large
zucchini, shredded
-
1
medium
red bell pepper, shredded
-
1
medium
onion, shredded
-
2
large
russet potatoes, scrubbed and shredded
-
¼
cup
matzo meal or all-purpose flour
-
1
teaspoon
baking powder
-
1¼
teaspoons
kosher salt
-
to taste
pepper
-
3
large
eggs, beaten
-
as needed
cooking spray
Optional toppings
-
as needed
apple sauce
-
as needed
Nova Lox or smoked salmon
-
as needed
light sour cream
-
as needed
chopped dill
-
as needed
slivered red onion
-
as needed
capers, drained
Instructions
- Grate all the vegetables, saving the potatoes for last to prevent browning.
- Squeeze out all the excess liquid from the grated vegetables using a cheese cloth or towels.
- Stir in the matzo meal or flour, baking powder, salt, and pepper.
- Add the beaten eggs and mix well.
- Spray the waffle iron and heat it on medium-low.
- Place just under ⅔ cup of the mixture in the center of the waffle iron and close it.
- Cook for about 5 minutes until browned and crisp on the edges.
- Set aside and repeat with the remaining mixture.
Nutrition Facts (estimated)
Servings
4
Calories
205
Total fat
4g
Total carbohydrates
35g
Total protein
9g
Sodium
575.5mg
Cholesterol
139.5mg
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