I created these Latke Waffles especially to be served with Fried Chicken, but there’s nothing wrong with making these as a fun side dish to any entree!
prep time: 15 minutes, plus time to sweat | cook time: 20-24 minutes | serves: 4-8 (makes 4 big waffles)
4 large russet potatoes, peeled or scrubbed
1 large onion, peeled and halved
1 tablespoon + 1 teaspoon salt
1/4 cup potato starch
3-4 green onions, minced
- Shred the potatoes and onion with the shredder blade of your food processor, or the coarse side of a box grater. Toss with a tablespoon of the salt in a colander and place in the sink or over a bowl. Set aside for 45 minutes to one hour.
- After an hour, squeeze as much liquid from the potatoes as possible. You can do this either with a clean tea towel or your hands.
- In a large bowl, whisk together the eggs, potato starch, green onions and remaining teaspoon of salt.
- Add the potatoes and stir to combine.
- Heat a waffle iron to high. Liberally grease with your cooking fat of choice. Distribute 1/4 of the potato mixture to the waffle iron and press shut. Cook for 5-6 minutes, or until nicely browned. Repeat with the remaining potato mixture, keeping the cooked waffles warm as you go.
- Serve with Apple Sauce and sour cream.
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