Latke Waffles

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Yield 10 latkes waffles

 

1 fennel bulb, sliced very thinly

4 cups shredded and drained veggies: (I used 1 carrot, 1/2 turnip, 1 parsnip, ½ rutabaga,       
     1 ½ sweet potato,1 small white potato)

3 eggs

1 teaspoon baking powder

1 teaspoons kosher salt

1/4 teaspoon ground pepper, or more according to taste

1/3 cup matzah meal or breadcrumbs

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1. Wash and peel vegetables. You can leave the potato and carrot unpeeled if desired for additional fiber. You may use a food processor or grate by hand. Place a clean towel in a in a sieve or colander in the sink. Add the vegetables and squeeze in the towel to remove excess moisture.

2. Combine ingredients. If the mixture does not hold together to form a latke, add more matzah meal. If the mixture is too dry, add the additional egg.

3. To reduce the oil in frying, I am using a waffle iron. You can also drizzle with oil and bake in a 400F oven or as is traditionally done, fry in oil in a skillet.

4. Preheat waffle iron. Spray with oil spray before each time that you use to help the latke waffle easily slide from the waffle iron. The latkes waffle will take about 4 minutes each.

5. Add salt and pepper if needed. Serve with apple sauce, sour cream or plain yoghurt. Garnish with the tops of a green onion. Enjoy the crunch!!

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expandthetable suggestions

​Veggies: Use your choice of root vegetables in greater or lesser amounts. You may also use cauliflower, zucchini, leeks, carrots—your imagination is the limit! Of course you may use the more traditional onions in the recipe.

Toppings: Try applesauce, sour cream, salsa or the toppings of your choice!