Breakfast & Brunch
Waffle Iron Latkes
Difficulty:
Easy
Prep Time:
20 minutes
Total Time:
45 minutes
Crispy, golden, and brilliantly fuss-free, these Waffle Iron Latkes bring a modern twist to a beloved classic. Instead of pan-frying, the waffle iron does the work—pressing shredded russet potatoes and onion into deliciously crisp, deeply browned squares with irresistible nooks and crannies. Folded with fresh dill, prepared horseradish, and briny Mezzetta® Imported Non-Pareil Capers, each bite is bright, savory, and full of texture.
Serve these warm, waffle-pressed latkes with silky smoked salmon, cool sour cream, and an extra sprinkle of capers and dill for a beautiful, elevated presentation. Perfect for Hanukkah brunch, holiday entertaining, or any time you crave comforting potato goodness with a gourmet edge, these latke waffles are as fun to make as they are to eat.
- 4 large eggs
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon prepared horseradish
- 2 tablespoons Imported Non-Pareil Capers drained, plus more for serving
- 2 tablespoons roughly chopped dill plus more for serving
- 2 pounds (roughly 2 large) russet potatoes peeled
- 1 medium yellow onion
- Salt and pepper
- Non-stick cooking spray for greasing
- 1 (4 ounce) package smoked salmon for serving
- Sour cream for serving
Instructions
SPECIAL EQUIPMENT
Waffle iron
Box grater
INSTRUCTION
- Preheat your oven to 350°F.
- To a large mixing bowl, add the eggs, flour, baking powder, prepared horseradish, chopped Mezzetta® Imported Non-Pareil Capers, chopped fresh dill and set aside.
- Coarsely shred the potatoes and onion on the large holes of a box grater and transfer to a clean kitchen towel. Gather the edges of the towel and, over the sink, twist to remove the moisture from the potatoes and onion and transfer to the bowl with the egg mixture. Season generously with salt and pepper and toss everything together until fully combined.
- Heat a standard waffle iron to high heat and once hot, spray the waffle iron with non-stick cooking spray.
- Place a spoonful of the latke mixture in each quadrant of the waffle maker and gently close the waffle maker and cook until the waffles are golden brown, about 5-10 minutes depending on your waffle maker.
- Carefully remove the latke from the waffle maker and place on a rimmed baking sheet. Transfer the baking sheet to the oven to keep the latkes warm while you repeat this process with the remaining potato and onion mixture.
- Serve each latke waffle topped with smoked salmon, a dollop of sour cream, a spoonful of Mezzetta® Imported Non-Pareil Capers and fresh dill.
- Enjoy!
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