These veggie-packed 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! 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.
Some 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.
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.