As Hannukah approaches, it's time to savor the delightful traditions and flavors that make the holiday so special. One such tradition is enjoying the crispy, golden goodness of potato latkes. But this time, I am adding a unique twist to this classic dish with my Crispy Potato Latke Waffles recipe. These savory waffles take the beloved potato latke to a whole new level of deliciousness. Crispy on the outside, tender on the inside, and oozing with melted mozzarella cheese, these latkes will have you savoring every bite.
Surprise your guests with delicious new form of latkes. 5 ingredients crispy latkes that you make on a waffle iron.
Hanukkah is here and it's time for a new latke recipe. These latke waffles are so crispy and delicious that you really need to try them! Since you make them on a waffle iron, there is no smell of deep fry in the kitchen. There is also less cleaning and less oil. Yes, Hanukkah is all about the miracle of oil that lasted 8 days, but it doesn't mean you need to deep fry or consume a massive amount of oil the whole holiday.
Ingredients for latke waffles:
To make these latke waffles you need potatoes, an egg, potato starch, shredded mozzarella, salt, and pepper. I serve the latkes like any other latkes with chive garnish and sour cream. You can also add homemade applesauce or use other herbs for garnish. If you like onion in your latkes you can add one grated onion to the latke batter. I added the mozzarella cheese as an extra binder, since these latkes aren’t fried they might fall apart more easily. The cheese adds more texture and helps the latkes maintain their shape along with the potato starch that absorbs some of the batter liquids. You can use any hard cheese you like. Some families have a tradition of eating cheese during Hanukkah in honor of Judith. Judith cut off our enemy's head with his sword after giving him lots of wine and cheese until he passed out. You can read the whole detailed story of Judith here.
This recipe is super easy and all you need is a waffle iron to cook the latke waffles and a hand grater or a food processor to grate the potatoes. If you don’t own a waffle maker you can also deep fry these latkes or you can bake them. The outcome will be different obviously but still very tasty.
After you mix the latke ingredients into a unified batter, place a small amount of it in the hot waffle iron and cook. Don’t add a lot of batter and don’t cover the whole area like you would with regular waffles. The potatoes take longer to cook and it's better to make smaller and thinner latkes to ensure they cook all the way through.
These latke waffles are crispy on the edges and creamy on the inside. They are the best served warm right from the waffle iron. If you need to make a big batch you can also reheat the latke waffles in the oven.
These latke waffles can be served as a breakfast or for brunch during the holiday. They can also be the star of your latke board or cheese board if you create one for candle lighting gatherings. They are unique and special and also healthier since they aren’t fried.
The recipe yields approximately 22 small latkes, depending on the size you make them.
Tips for Perfect Potato Latke Waffles:
Choose the Right Potatoes
Opt for starchy potatoes like Russet or Yukon Gold. These varieties yield crispier latkes.
Grating the Potatoes
Use a hand grater or a food processor to grate the potatoes. Grate them finely to ensure even cooking and a pleasing texture.
Remove Excess Moisture
After grating the potatoes, place them in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Dry potatoes fry up crispier.
Don't forget to season the batter with salt and pepper according to your taste. The seasoning is essential for flavorful latkes.
Preheat Your Waffle Iron
Make sure to preheat your waffle iron according to the manufacturer's instructions. This ensures even cooking and prevents sticking.
Grease the Waffle Iron
Use cooking spray or a light brush of oil on the waffle iron's surface to prevent the latkes from sticking.
Use approximately 1 tablespoon of batter for each latke. This will help them cook quickly and evenly, resulting in a nice, crispy exterior.
Keep an Eye on Cooking Time
Follow your waffle iron's instructions for cooking time. Cooking times may vary between different models, so be attentive to avoid overcooking.
Potato latke waffles are best enjoyed right off the waffle iron when they're at their crispiest.
While it's best to enjoy Potato Latke Waffles fresh from the waffle iron for optimal crispiness, you can make them in advance and reheat them in the oven or toaster to maintain some of their texture.
Yes, you can freeze cooked Potato Latke Waffles. Allow them to cool completely, then stack them with parchment paper in between to prevent sticking. Seal in an airtight container or a freezer bag. Reheat them in the oven or toaster when needed.
Traditional toppings include sour cream and applesauce. However, you can get creative with toppings like Greek yogurt, smoked salmon, chives, or even a drizzle of honey for a sweet-savory contrast.
Absolutely! You can adjust the seasonings to your taste. Add herbs like parsley or dill, spices like garlic powder, or even a pinch of cayenne for some heat.
Any standard waffle iron will work. Just make sure to preheat it properly and grease it to prevent sticking.
Other Latkes Recipes on my blog:
For more Hanukkah recipes, be sure to check out my Hanukkah recipe index.
Make these crispy potato latke waffles today!
Whether you're celebrating Hanukkah or simply looking for a delightful twist on a classic comfort food, my Potato Latke Waffles are sure to become a new favorite. So, fire up your waffle iron and get ready to make a Hanukkah treat that's bound to impress.
Potato Latke Waffles
- 1.5 lb. (~3 medium) potatoes
- ⅔ cup shredded mozzarella
- 1 egg
- 2 tablespoon potato starch
- salt and pepper by your taste
- chive for garnish (optional)
- Spray your waffle iron with cooking spray and preheat it by the manufactory's directions.
- Peel and grate the potatoes with a hand grater or food processor.
- Add the grated potatoes to a mixing bowl.
- Add the egg, shredded mozzarella, potato starch, salt, and pepper to the bowl and mix well.
- Ladle the batter to the waffle iron – I recommend using 1 tablespoon of batter for each latke to keep them small and thin.
- Cook by manufactory directions.
- Chop the chive, if using.
- Sprinkle the chive on the latkes.
- Serve with sour cream or other toppings and Happy Hanukkah!