Spring Greens Waffle Latkes

Spring Greens Waffle Latkes

Peppery heat, three kinds of green and creamy potatoes crisped and creviced in the waffle iron. A variation on a theme. Delicious generously topped with a yogurt chive sauce, so delicious that I never quite got to trying these with an egg on top. Or to sharing. I ate them all and I’m not sorry.

I’m no authority on latke. Potatoes and I have a long strong history but this particular variation no. But when I watched this video from America’s Test Kitchen I became obsessed. But I’ve reached my (totally arbitrary and made up) frying quota for the month and I haven’t set a waffle quota so… Then I saw these amazing looking waffled kugel and almost didn’t carry on but then remembered that if you swim deep enough into the vast and stormy ocean of the internets you will find your totally original never been done before idea already done. The riff, the theme, but not exactly. Potatoes in the waffle iron could start it’s own instagram account and post everyday for years but only one (for an instant) would have three kinds of greens, the kind of greens that are suddenly growing in a garden greyed by winter just weeks before. Only this one I ate sitting at a yellow Formica kitchen table while outside the sky turned from grey to blue and back to grey again because it’s spring and spring skies are fickle. And maybe you won’t be quite as hungry as I was or the birds won’t be filling your trees with song but I hope so because I can’t share the latke but I can share the recipe and my story of the recipe- those are mine to share.

Spring Herb Waffle Latkes

Makes 8-10 latke approximately 5 inches round

 ingredients

• 2 medium (1 pound) Russet or baking potato, peeled
• ¼ medium yellow or white onion peeled (about ¼ cup shredded)
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped
• ¼ cup arugula finely chopped
• ¼ cup finely chopped parsley

• 1-2 tsps. grated horseradish
• 2 large eggs

• Nonstick spray, for waffle iron

• Yogurt, chives, and a pinch of salt for dipping or topping (optional)
• Or put an egg on it

Directions

1. Preheat your waffle iron to almost its highest setting
2. Shred potatoes and onion into a medium bowl and toss with the salt, pepper, and herbs.
3. Place mixture in a kitchen towel or cheese cloth (something as lint free as possible, I use a lightweight linen towel) and squeeze out all the moisture you can into a measuring cup or glass bowl and allow the starch to settle to the bottom, pour out the liquid and reserve to add back to the potatoes after precooking. I usually microwave my potatoes for a couple of minutes to start them cooking and release a bit more moisture- you could skip this step if you don’t have a microwave and the potatoes will be a bit crisper.
4. Add the reserved potato starch, horseradish, and eggs to the shredded potato mixture. Stir to thoroughly combine.
5. Thoroughly coat your waffle iron with nonstick spay and cook the potato mixture in two batches until deep golden brown.
6. I cooked one batch spreading the mixture out like batter and one (as pictured) where I dolloped the potato mixture into four mounds. The second technique browned both sides more evenly and gave some extra crispy bits around the edges.

Spring Herb Waffle Latkes

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Ingredients

  

• 2 medium 1 pound Russet or baking potato, peeled
• ¼ medium yellow or white onion peeled about ¼ cup shredded
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons fresh chives finely chopped
• ¼ cup arugula finely chopped
• ¼ cup finely chopped parsley
• 1-2 tsps. grated horseradish
• 2 large eggs
• Nonstick spray for waffle iron
• Yogurt chives, and a pinch of salt for dipping or topping (optional)
• Or put an egg on it

Instructions

 

• Preheat your waffle iron to almost its highest setting
• Shred potatoes and onion into a medium bowl and toss with the salt, pepper, and herbs.
• Place mixture in a kitchen towel or cheese cloth (something as lint free as possible, I use a lightweight linen towel) and squeeze out all the moisture you can into a measuring cup or glass bowl and allow the starch to settle to the bottom, pour out the liquid and reserve to add back to the potatoes after precooking. I usually microwave my potatoes for a couple of minutes to start them cooking and release a bit more moisture- you could skip this step if you don’t have a microwave and the potatoes will be a bit crisper.
• Add the reserved potato starch, horseradish, and eggs to the shredded potato mixture. Stir to thoroughly combine.
• Thoroughly coat your waffle iron with nonstick spay and cook the potato mixture in two batches until deep golden brown.
• I cooked one batch spreading the mixture out like batter and one (as pictured) where I dolloped the potato mixture into four mounds. The second technique browned both sides more evenly and gave some extra crispy bits around the edges.

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