(If you use one of these affiliate links, we may receive a small commission, at no cost to you.)
Waffled Veggie Latkes
Waffled Veggie Latkes
- Total Time: 35 minutes
- Yield: 6 Servings 1x
Description
Waffled Veggie Latkes are a fun and nutritious twist on laktes and waffles. Add your favorite veggies, crisp them up in the waffle iron and top with scallions, Greek Yogurt or your favorite toppings.
Ingredients
Scale
- 3 Carrots
- 2 Zucchini (medium size)
- 1 Orange or Red Bell Pepper
- 1/2 Red or Yellow Onion
- 4 Russet Potatoes (medium size)
- 1/2 cup Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 3 Eggs
Toppings
- Cream Cheese
- Greek Yogurt
- Smoked Salmon
- Scallions
- Everything Bagel Seasoning
Instructions
- Shred those veggies! Spread a clean kitchen towel over your work surface. Using a box grater, grate the carrots, zucchini, potatoes and half onion right onto the towel.
- Finely dice the bell pepper and add to the veggies on the towel.
-
Gather the towel with the shredded vegetables and move to a sink or bowl. Squeeze the towel with the veggies to remove as much liquid as possible.
-
Place the shredded vegetables into a large mixing bowl. Add the 3 eggs and mix together. Next, add the 1/2 cup flour, baking powder, salt and pepper. Using a large spatula or spoon thoroughly stir the mixture.
-
Heat a waffle iron to medium heat. Coat waffle iron with olive oil or spray with cooking spray. Place 1/2 cup of the mixture into the waffle iron. Cook for 4-5 minutes until golden brown. Tip: Keep the cooked Latkes in a 300° oven to stay warm and avoid getting soggy while the others cook.
-
Top waffled veggies with your choice of toppings. Suggestions include, cream cheese, Greek yogurt, smoked salmon, scallions and everything bagel seasoning.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner, Lunch, Mediterranean
Nutrition
- Serving Size: 1
- Calories: 192
- Sugar: 5g
- Sodium: 452mg
- Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 93mg
Recipe Card powered by