Friday, August 31, 2012

Waffled Latkes

Let's begin today with a vocabulary lesson.

What is a latke? Latke (pronounced LOT kuh) is sometimes called a potato pancake. It is made of shredded potato and fried like a crispy hash brown patty. It's a bit gooier inside and a bit cakey, and a touch more flavorful than a hashbrown.

Latkes are traditionally served for Channukah with warm applesauce and sour cream.

I love latkes. My kids are completely berserk over them. But they are starchy and oily, and definitely a sometimes food.

Until now.

These latkes are toasted, not fried, made with whole grain flour, just a touch of healthy oil, and I used less-starchy, waxy, small red potatoes instead of the usual russets. Why, they are practically health food.

Also, very easy. That's a must.

You will need:
2 large, 3 medium, or 6 small potatoes
half an onion, diced
1 egg
1 TBS whole grain flour of your choice (I usually use wheat, but today, I used spelt)
dash of s&p
1TBS olive oil (or other)

Preheat waffle iron.

Shred the potatoes. If you are using a starchy variety, place the shreds in a strainer in the sink and let the liquid drain. If you are using a waxy variety, skip this step. They won't give up their liquid.

In a medium bowl, combine potatoes, onions, egg, flour, and s&p. Mush it around with your fingers until evenly mixed.

Pile the mixture up in the waffler. Use a generous amount. Clamp it shut and let it cook until very brown. If it starts to crumble when you touch it, cook it some more. It should be one solid piece.

Place on a plate and serve warm.

Makes 4-5 large waffle latkes.

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