Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:12 latkesJump to Nutrition Facts
Cook Time:30 minsAdditional Time:15 minsTotal Time:45 minsServings:6Yield:12 latkes
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Yield:12 latkes
Yield:
12 latkes
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsshredded russet potato (about 8 ounces)½cupshredded sweet onion½teaspoonsalt1largeegg, lightly beaten1/4 teaspoon ground pepperOlive oil cooking spray
Cook Mode(Keep screen awake)
Ingredients
2cupsshredded russet potato (about 8 ounces)
½cupshredded sweet onion
½teaspoonsalt
1largeegg, lightly beaten
1/4 teaspoon ground pepper
Olive oil cooking spray
DirectionsToss potato, onion and salt in a large bowl. Transfer to a sieve set over a medium bowl; let drain for about 15 minutes.Preheat a classic waffle iron to high.Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze–some moisture should remain). Pour out the liquid and return the squeezed potato mixture to the bowl. Stir in egg and pepper.Liberally coat the hot waffle iron with cooking spray. Place a heaping tablespoon of the potato mixture in each quadrant and spread each to a 2-inch-wide circle. Close the lid and cook the latkes until golden brown, 6 to 8 minutes. Repeat with the remaining mixture.TipsEquipment: Waffle iron (not Belgian-style)
Directions
Toss potato, onion and salt in a large bowl. Transfer to a sieve set over a medium bowl; let drain for about 15 minutes.Preheat a classic waffle iron to high.Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze–some moisture should remain). Pour out the liquid and return the squeezed potato mixture to the bowl. Stir in egg and pepper.Liberally coat the hot waffle iron with cooking spray. Place a heaping tablespoon of the potato mixture in each quadrant and spread each to a 2-inch-wide circle. Close the lid and cook the latkes until golden brown, 6 to 8 minutes. Repeat with the remaining mixture.TipsEquipment: Waffle iron (not Belgian-style)
Toss potato, onion and salt in a large bowl. Transfer to a sieve set over a medium bowl; let drain for about 15 minutes.
Preheat a classic waffle iron to high.
Squeeze the potato mixture, a handful at a time, over the bowl to release excess moisture (don’t oversqueeze–some moisture should remain). Pour out the liquid and return the squeezed potato mixture to the bowl. Stir in egg and pepper.
Liberally coat the hot waffle iron with cooking spray. Place a heaping tablespoon of the potato mixture in each quadrant and spread each to a 2-inch-wide circle. Close the lid and cook the latkes until golden brown, 6 to 8 minutes. Repeat with the remaining mixture.
Tips
Equipment: Waffle iron (not Belgian-style)
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Nutrition Facts(per serving)47Calories1gFat8gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
