FROZEN LATKAS RECIPES

Name: Veggie Latkelles (Waffled Latkes) with Lox
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 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; apple sauce; Nova Lox or smoked salmon; light sour cream; chopped dill; slivered red onion; capers (drained)

WAFFLED VEGETABLE LATKES (NO FRYING!) - SKINNYTASTE

Waffled Vegetable Latkes (no frying!) - Skinnytaste image

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.

Provided by Gina

Categories Appetizer Breakfast Brunch Side Dish

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 16

Ingredients

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

Steps:

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.

Nutrition Facts : ServingSize 2 latkes, Calories 205 kcal, CarbohydrateContent 35 g, ProteinContent 9 g, FatContent 4 g, SaturatedFatContent 1.5 g, CholesterolContent 139.5 mg, SodiumContent 575.5 mg, FiberContent 6 g, SugarContent 6 g

WAFFLED VEGETABLE LATKES (NO FRYING!) - SKINNYTASTE

Waffled Vegetable Latkes (no frying!) - Skinnytaste image

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.

Provided by Gina

Categories Appetizer Breakfast Brunch Side Dish

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 16

Ingredients

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

Steps:

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.

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