Waffled Veggie Latkes

AuthorAmy RD, LDNCategory, , DifficultyBeginner

Waffled Veggie Latkes

Yields6 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins
 3 Carrots
 2 Zucchini (medium size)
 1 Orange or Red Bell Pepper
 ½ Yellow Onion
 4 Russet Potatoes (medium size)
 ½ cup Flour
 1 tsp Baking Powder
 1 tsp Kosher Salt
 ½ tsp Ground Black Pepper
 3 Eggs
Toppings
 Cream Cheese
 Greek Yogurt
 Smoked Salmon
 Scallions
 Everything Bagel Seasoning
1

Shred those veggies! Spread a clean kitchen towel over your work surface. Using a box grater, grate the carrots, zucchini, potatoes and half onion right onto the towel.

2

Finely dice the bell pepper and add to the veggies on the towel.

3

Gather the towel with the shredded vegetables and move to a sink or bowl. Squeeze the towel with the veggies to remove as much liquid as possible.

4

Place the shredded vegetables into a large mixing bowl. Add the 3 eggs and mix together. Next, add the 1/2 cup flour, baking powder, salt and pepper. Using a large spatula or spoon thoroughly stir the mixture.

5

Heat a waffle iron to medium heat. Coat waffle iron with olive oil or spray with cooking spray. Place 1/2 cup of the mixture into the waffle iron. Cook for 4-5 minutes until golden brown.
Tip: Keep the cooked Latkes in a 300° oven to stay warm and avoid getting soggy while the others cook.

6

Top waffled veggies with your choice of toppings. Suggestions include, cream cheese, Greek yogurt, smoked salmon, scallions and everything bagel seasoning.

To Freeze and Reheat
7

To freeze, allow the waffled veggies to cool completely. Place into a large ziplock bag and freeze. To reheat, defrost the waffle in the microwave for 20 seconds then heat in the toaster for 2-3 minutes.

Ingredients

 3 Carrots
 2 Zucchini (medium size)
 1 Orange or Red Bell Pepper
 ½ Yellow Onion
 4 Russet Potatoes (medium size)
 ½ cup Flour
 1 tsp Baking Powder
 1 tsp Kosher Salt
 ½ tsp Ground Black Pepper
 3 Eggs
Toppings
 Cream Cheese
 Greek Yogurt
 Smoked Salmon
 Scallions
 Everything Bagel Seasoning

Directions

1

Shred those veggies! Spread a clean kitchen towel over your work surface. Using a box grater, grate the carrots, zucchini, potatoes and half onion right onto the towel.

2

Finely dice the bell pepper and add to the veggies on the towel.

3

Gather the towel with the shredded vegetables and move to a sink or bowl. Squeeze the towel with the veggies to remove as much liquid as possible.

4

Place the shredded vegetables into a large mixing bowl. Add the 3 eggs and mix together. Next, add the 1/2 cup flour, baking powder, salt and pepper. Using a large spatula or spoon thoroughly stir the mixture.

5

Heat a waffle iron to medium heat. Coat waffle iron with olive oil or spray with cooking spray. Place 1/2 cup of the mixture into the waffle iron. Cook for 4-5 minutes until golden brown.
Tip: Keep the cooked Latkes in a 300° oven to stay warm and avoid getting soggy while the others cook.

6

Top waffled veggies with your choice of toppings. Suggestions include, cream cheese, Greek yogurt, smoked salmon, scallions and everything bagel seasoning.

To Freeze and Reheat
7

To freeze, allow the waffled veggies to cool completely. Place into a large ziplock bag and freeze. To reheat, defrost the waffle in the microwave for 20 seconds then heat in the toaster for 2-3 minutes.

Waffled Veggie Latkes
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