Looking forward to Hanukkah, I asked Power Couples honoree Deb Perelman for a tasty recipe to share with our readers. She instantly suggested Latke Waffles, and who can blame her? I mean truly, what sounds better than latkes in the form of delicious, crispy waffles!? 

Nothing, that's what. Enjoy with eggs, sour cream, and the impressive women in your life. 

Latke Waffles

by Deb Perelman

I used my standard latke recipe to start, but found it benefitted from an extra egg and a spoonful of extra flour to make the mixture more batter-y for the waffle maker. Black pepper makes it more breakfast-y. I began adding baking powder to my latkes a couple years ago, on a tip from Melissa Clark — it gives them an extra lift that I love. The trickiest part is getting these crisp; waffle irons are giant steam traps, and given how much potatoes steam when they cook, I found I got a more crisp edge after toasting them gently in the oven. This also give you the ability to keep them warm while you cook off the batter, and make some eggs and/or bacon to go on top.

Yield: In my waffle maker, this recipe yielded 3 8-by-10-inch waffles, which break up into 18 smaller rectangles, which I’d say serves 4 to 6.

2 large or 4 medium (2 pounds) Russet or baking potato, peeled

1 medium onion (about 6 to 8 ounces), peeled

2 teaspoons baking powder

1 1/2 teaspoons table or fine sea salt

Freshly ground black pepper

1/2 cup plus 2 tablespoons all-purpose flour

4 large eggs

Nonstick spray, for waffle iron

2 tablespoons fresh chives, finely chopped, for garnish (totally optional)

Heat oven to 350. Lightly oil a large baking sheet and set aside.

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer grated mixture to a bowl lined with a fuzz-free dishcloth (linen is great here) or cheesecloth. Pull up the sides of the cloth, forming a bag of grated ingredients, and twist it until you’ve squeezed out all of the excess liquid. Let stand for 1 to 2 minutes, then squeeze out one more time.

Discard the liquid in the bowl, then add wrung-out shredded potato and onion to it. Sprinkle baking powder, salt and several grinds of black pepper over mixture and stir with a fork until it distributes throughout the shreds. 

To read the rest of the recipe, click here!