Potato Waffle Latke with Green Onion
AustrianGerman

Potato Waffle Latke with Green Onion

Golden and crispy on the outside with fluffy potato goodness within, these waffle iron latkes bring Alpine comfort to your brunch table. The green onions add a gentle bite that pairs beautifully with cool sour cream and a touch of fiery horseradish.

By Chef Laura Bonicelli

green onionspotatoes

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Servings

4 servings

Ingredients

  • 1 cupsour cream -- optional
  • 1/4 cupfreshly grated horseradish -- optional
  • 1 1/2 poundsrusset potatoes -- peeled
  • 1/3 cupdiced green onions -- white and light green parts
  • 1 tablespoonmelted butter
  • 1 large egg -- lightly beaten
  • 1 tablespoonall-purpose flour
  • 1 teaspoon Kosher salt and pepper to taste
  • 3 tablespoonsmelted butter -- for waffle maker
  • Maldon Sea Salt
  • Sour cream -- if not using topping
  • Applesauce -- if not using topping

Nutrition Facts

Per Serving (serves 4 servings)

Calories260
Total Fat13g
Cholesterol71mg
Sodium125mg
Total Carbohydrates33g
Dietary Fiber2g
Sugars1g
Protein5g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Heat a waffle maker. (If your maker has heat controls, set the control to medium-high heat).

  2. 2

    If you are making the topping, mix the sour cream and horseradish together, cover, and set in the refrigerator.

  3. 3

    Grate the potatoes with the medium-grater disk of your food processor or grate with a box grater using the medium grate. Place the grated potatoes on paper towels and roll and squeeze gently to remove the excess liquid.

  4. 4

    In the same food processor bowl, using the fitted metal blade, finely chop the green onions.

  5. 5

    Put the potatoes in a bowl and add the green onions, butter, egg, and flour. Mix, using a fork. Season with salt and pepper and mix again.

  6. 6

    Brush the waffle-maker top and bottom grates with melted butter. Use a heaping 1/3 cup of potato mixture for each latke. Place the 1/3 cup of the mixture in each section of the bottom grate of your waffle maker; spread the mixture out with the measuring cup's bottom. Close the waffle maker and cook for . Repeat this process for the remaining latkes. (See note on keeping them warm.)

  7. 7

    Sprinkle the latkes with Malden Sea Salt and serve with horseradish sour cream mixture or sour cream and applesauce.

Chef's Notes

Copyright: Chef Laura Bonicelli