We will be CLOSED Tuesday 10/12/21, sorry for any inconvenience. FREE SHIPPING on orders $100 or more.

CALL: (678) 795-2002

Yields8 Servings
 2 lbs Baking Potato, washed & scrubbed clean
 1 large Onion, grated
 4 large Eggs, beaten
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, or chipotle evoo, or your favorite single varietal
 1 ½ tsp Fine Sea Salt
 2 pinches Fresh Cracked Black Pepper
 2 tsp Baking Powder
 ½ cup All-Purpose Flour
 2 tbsp All-Purpose Flour
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, for greasing the waffle iron
1

Heat oven to 250 degrees Fahrenheit. Lightly oil a large baking sheet and set aside.

2

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as soon 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.

3

Transfer potato & onion mixture to a bowl and stir in eggs, EVOO, salt, pepper, baking powder, and flour. Mix well.

4

Heat your waffle iron to high heat. Once hot, coat with EVOO. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown. Transfer to a baking sheet and place in the oven to keep warm until all of the waffles are made. Sprinkle with some additional sea salt (if desired) and serve with apple sauce and/or sour cream. Enjoy!

Ingredients

 2 lbs Baking Potato, washed & scrubbed clean
 1 large Onion, grated
 4 large Eggs, beaten
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, or chipotle evoo, or your favorite single varietal
 1 ½ tsp Fine Sea Salt
 2 pinches Fresh Cracked Black Pepper
 2 tsp Baking Powder
 ½ cup All-Purpose Flour
 2 tbsp All-Purpose Flour
 2 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, for greasing the waffle iron

Directions

1

Heat oven to 250 degrees Fahrenheit. Lightly oil a large baking sheet and set aside.

2

Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as soon 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.

3

Transfer potato & onion mixture to a bowl and stir in eggs, EVOO, salt, pepper, baking powder, and flour. Mix well.

4

Heat your waffle iron to high heat. Once hot, coat with EVOO. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown. Transfer to a baking sheet and place in the oven to keep warm until all of the waffles are made. Sprinkle with some additional sea salt (if desired) and serve with apple sauce and/or sour cream. Enjoy!

Potato Latke Waffles