Ingredients
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Latkes:
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2 Large Carrots Peeled and Shredded (6 Oz)
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1 Large 8 Oz Zucchini Shredded
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1 Red Bell Pepper Shredded
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1 Medium Onion Shredded
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2 Large Russet Potatoes Scrubbed and Shredded (16 Oz)
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1/4 Cup Matzo Meal or All-Purpose Flour (wheat or Gf)
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1 teaspoon baking powder
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1 1/4 Teaspoon Kosher Salt and Pepper to Taste
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3 large eggs (beaten)
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cooking spray
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optional for topping
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Apple Sauce
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Nova Lox or Smoked Salmon
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light sour cream
Directions
Prep Time: 25min | Cook Time: 5min | Serves: 4
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.,
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,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.
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Steps
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1
Done
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Squeeze out all the excess liquid well with a cheese cloth or towels |
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2
Done
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Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well. |
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3
Done
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Spray waffle iron and heat on medium-low heat. |
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4
Done
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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. |
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5
Done
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Set aside and repeat with the remaining mixture. |
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Done
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