Veggie Latkelles (Waffled Latkes) with Lox
Introducing these delightful veggie latkelles, a modern twist on the classic latke! Bursting with flavor, these crispy treats combine shredded potatoes, carrots, zucchini, and bell peppers. Instead of frying, they’re cooked effortlessly in a waffle iron, making them a healthier option. For a delicious finishing touch, serve them with a dollop of sour cream, lox, and capers, or enjoy them with a side of apple sauce for a touch of sweetness.
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Ingredients
- 2 large carrots
- 1 large 8 oz zucchini
- 1/4 cup matzo meal
- 1 teaspoon baking powder
- 1 1/4 teaspoon kosher salt and pepper to taste
- 3 large eggs
- cooking spray
- apple sauce
- Nova Lox or smoked salmon
- light sour cream
- chopped dill
- slivered red onion
- capers
- 1 red bell pepper
- 1 medium onion
- 2 large russet potatoes
Instructions
- 1
Begin by grating all of the vegetables with a box grater, reserving the potatoes for the final step to minimize browning.
- 2
Thoroughly extract any excess moisture using a cheesecloth or kitchen towels.
- 3
Incorporate matzo meal or flour, along with baking powder, salt, and pepper. Then, add the eggs and blend everything together until well combined.
- 4
Lightly coat the waffle iron with cooking spray and preheat it to medium-low.
- 5
Spoon a generous 2/3 cup of the mixture into the center of the waffle iron, close the lid, and cook for 5 minutes, or until the edges are golden and crispy, and the center is fully cooked.
- 6
Remove the cooked latkelles and set them aside, then continue with the remaining batter.