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Veggie Latkelles (Waffled Latkes) with Lox

4.75 from 28 votes

These veggie-packed latkes, are not your traditional latkes, they’re made with shredded potatoes, carrots, zucchini and bell pepper, and they are cooked in a waffle iron so there’s no need to fry! Top them with sour cream, lox and capers or with apple sauce on the side.

Prep Time: 25

Cook Time: 5

Total Time: 30

Yield: 4 servings

Course: Appetizer, Breakfast, Brunch, Side Dish

Cuisine: American

Ingredients

latkes

2 large carrots (peeled and shredded (6 oz))
1 large 8 oz zucchini (shredded)
1 red bell pepper (shredded)
1 medium onion (shredded)
2 large russet potatoes (scrubbed and shredded (16 oz))
1/4 cup matzo meal (or all-purpose flour (wheat or GF))
1 teaspoon baking powder
1 1/4 teaspoon kosher salt and pepper to taste
3 large eggs (beaten)
cooking spray

Option for topping

apple sauce
Nova Lox or smoked salmon
light sour cream
chopped dill
slivered red onion
capers (drained)

Instructions

Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.
Squeeze out all the excess liquid well with a cheese cloth or towels.
Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.
Spray waffle iron and heat on medium-low heat.
Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.
Set aside and repeat with the remaining mixture.

Video

Nutrition

Serving: 2latkes, Calories: 205kcal, Carbohydrates: 35g, Protein: 9g, Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 139.5mg, Sodium: 575.5mg, Fiber: 6g, Sugar: 6g

- WW Points: 1

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