Crispy, golden potato waffles made in the waffle iron for extra crunch — grated potato and onion come together with baklouti agurmato olive oil for a savory, slightly spiced twist on the classic latke. A fun, crowd-pleasing side that’s easy to make ahead of a brunch spread.
Ingredients
- 2 pounds baking potatoes (preferably organic) washed and scrubbed clean
- 1 large onion, grated
- 2 teaspoons baking powder
- 1 -1/2 teaspoons table or fine sea salt
- Freshly ground black pepper
- 2 tablespoons Baklouti Agurmato Olive Oil – or any olive oil of your choice
- 1/2 cup plus 2 tablespoons all-purpose flour
- 4 large eggs
- Baklouti for greasing the waffle iron
Instructions
- Heat oven to 350. Lightly oil a large baking sheet and set aside.
- Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated.
- Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.
- Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible.
- Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.
- Heat your waffle iron to high heat. Once hot, coat with Baklouti.
- Heap some latke mixture on top and spread it into an even layer.
- Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.
