Veggie Latke Waffles Recipe

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Herbert Jensen Modified: March 24, 2022
Veggie Latke Waffles Recipe

Level up another classic treat by making this veggie latke waffle. This dish is made of different vegetables and shredded russet potatoes. It’s one of many Jewish recipes you would enjoy!

How To Make Veggie Latke Waffles

Heat that waffle iron and whip up these veggie latke waffles with carrots, bell peppers, and zucchini, cooked until brown and crisp on the edges.

Preparation: 25 minutes
Cooking: 5 minutes
Total: 30 minutes

Serves:

Ingredients

For Latkes:

  • 6ozcarrots,2 large, peeled and shredded
  • 8ozzucchini,shredded
  • 1red bell pepper,shredded
  • 1medium onion,shredded
  • 16ozrusset potatoes,2 large, scrubbed and shredded
  • ¼cupmatzo meal,or all-purpose flour wheat or GF
  • 1tspbaking powder
  • tspkosher salt and pepper,to taste
  • 3large eggs,beaten
  • cooking spray

Optional Toppings:

  • apple sauce
  • Nova Lox,or smoked salmon
  • light sour cream
  • dill,chopped
  • red onion,slivered
  • capers,drained

Instructions

  1. Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.

  2. Squeeze out all the excess liquid well with cheesecloth or towels.

  3. Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.

  4. Spray waffle iron and heat on medium-low heat.

  5. Place scant ⅔ cup in the center of the waffle iron and close. Cook for 5 minutes, until browned and crisp on the edges and cooked through in the center.

  6. Set aside and repeat with the remaining mixture.

Nutrition

  • Calories: 240.81kcal
  • Fat: 7.50g
  • Saturated Fat: 1.52g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 3.53g
  • Polyunsaturated Fat: 1.87g
  • Carbohydrates: 35.58g
  • Fiber: 4.66g
  • Sugar: 6.71g
  • Protein: 9.27g
  • Cholesterol: 139.50mg
  • Sodium: 737.50mg
  • Calcium: 156.74mg
  • Potassium: 927.67mg
  • Iron: 2.49mg
  • Vitamin A: 467.70µg
  • Vitamin C: 59.15mg
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