Waffle Latkes
Bob Bahr shares his Chanukah recipe for waffle latkes.
Contributed by Bob Bahr
For those looking for latkes with a minimum of oil and calories that come along with them, try making them in a waffle iron. Then top them with an imaginative combination of sweet and savory toppings, starting with smoked salmon and a dollop of sour cream or fig jam with a thin carrot slice.
2 cups shredded potato
1/2 cup minced onion
1 large egg, beaten
Salt and pepper
Mix potato, onion and salt in a bowl. Move to a sieve and let drain for about 15 minutes. Then squeeze any extra moisture out of the mixture. The drier the shredded potatoes, the crispier the latke. Add your egg and pepper, mixing to coat.
Heat your waffle iron (put on high if there is an option). Coat the iron with nonstick olive oil spray, then add two tablespoons of the mixture. Close the lid and let cook for about 6 to 8 minutes or until they’re golden brown. Give another quick spray with olive oil to finish.
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