This Hanukkah, let’s do something different.
Let’s not burn our forearms on splattering oil, creating marks lasting well beyond eight crazy nights.
Let’s not stink up our kitchen, our clothes, our hair, with that always recognizable smell of Hanukkah (for the non-Jews out there, that would be the smell of frying latkes.)
Let’s gorge ourselves on latkes each and every night of Hanukkah, without the guilt or mess that comes with a skillet full of oil.
Let’s cook our latkes in the waffle iron!
This method works surprisingly well, and I’d rank it well above baked latkes or nonstick-skillet-cooked latkes, if you’re trying to trim the fat.
Will I still splurge on the real deal? You bet. For the big family Hanukkah party, at least. But after that, if I want a latke (and who doesn’t?) I’ll be whipping out the waffle iron.
I bet this would work well with any latke recipe, but for this batch I went for something a little lighter and fresher: a zucchini and potato latke flavored with dill. A little dollop of horseradish “sour cream” (silken tofu blended with lemon juice, salt and horseradish) and I’m officially in early celebration mode.
PS: Still seeking gift #8? Why not a waffle iron! You’re welcome in advance.
Zucchini & Dill Latke Waffles
1 large russet potato, peeled and cut into chunks (about 10oz)
1 large zucchini, cut into chunks (about 10oz)
2 small onions, peeled and cut into chunks
2 large eggs
6 tablespoons (45gm) tapioca starch (for gluten-free) or all purpose flour
1 teaspoon salt
1 teaspoon dried dill
freshly ground black pepper
Preheat waffle iron.
Grate the potatoes, zucchini and onion using the shredding attachment of a food processor. Transfer to a colander lined with a clean dishtowel.
Gather the edges of the towel and squeeze as much water as you can from the grated vegetables. When you think you're done, squeeze some more!
Transfer the vegetables to a mixing bowl and stir in the egg, starch or flour, and seasonings.
Spray the waffle iron generously with nonstick cooking spray. Spoon the batter onto the waffle iron. Close and cook for 12-15 minutes, until browned and crisp. Serve immediately.
Servings Per Recipe: 4
Serving Size: 1 4" waffle
Amount Per Serving
Total Fat 2.8 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 92.5 mg
Sodium 659.6 mg
Potassium 288.1 mg
Total Carbohydrate 28.8 g
Dietary Fiber 2.7 g
Sugars 1.4 g
Protein 5.5 g