Potato Latke Waffles

The Festival of…Waffles?

Hanukkah, oh Hanukkah. The holiday of…waffles?  Sure, why not? These waffles are made with potatoes, onions, egg and oil! The very BASICS of latke ingredients. So why not take the traditional latke and form it into a fun and different shape, the WAFFLE – my Potato Latke Waffles!

But before we get into the deets, can ya’ll believe that it’s already Hanukkah? I mean, it feels like yesterday that I was making my Pizza Latkes for MYV. And by the way, check those out, they’re super easy and SO good.

Food Trends

Truth be told, I’d been thinking about transforming potato latkes into waffles for a while now and my clearly my brain was already thinking ahead on the “waffle-trend” (when did waffles become trendy exactly?) when I read in the latest issue of Fleishigs Magazine that yes indeed, waffles are in. This, from a recipe excerpt of Daniella Silver’s new cookbook, “Variations“. Her “hash brown potato kugel waffles” that helped with my inspiration.

I’ve always found food trends to be a bit silly. Just like how we determine that florals are always in for spring (“florals for spring…groundbreaking”), will next season’s food fads be fava beans, or kimchi or even gefilte fish? Well, you never know about the latter, but sure, there are ways to fancy-up gefilte I presume.

Regardless, I do love making waffles, whether it’s the (yes, the trendy) Keto “chaffle” (cheese waffle) or a chocolate protein waffle, they have always had a special place in my heart. I have such vivid memories of my sister Avi and me sleeping over at my Bubbe and Zayde’s house and the next morning, my Bubbe would have a big plate of hot, crispy-on-the-outside, soft-on-the-inside Belgian waffles. Topped of course with a big heaping glug of maple syrup. Ah, those were the days. The days of wonderful family food memories (and boy, do I have a lot – but don’t we all)!

Some “Variations” for you!

Alright, I guess this is a little punny since I mentioned Daniella Silver’s book already, but hey, variations are what excites me about food! Use a recipe as a base and create your own variant of that! Full disclosure, the waffle maker I used at home is Dairy (it’s the only one I have), but regardless, here are some more options/variations for you, using this base latke waffle recipe to take it to the next culinary level.

  • Add cheddar cheese into the mix for a full-on dairy spin – top with sour cream, bacon bits and green onions and you’ve got yourself a “loaded potato latke waffle”! YUMMMM
  • Keep the base parve, but garnish with chopped pastrami or salami and drizzle sriracha mayo! A.k.a. crispy hash browns with meat for a filling brunch.
  • Keep the base parve but fry up some chicken thighs for a fun spin on chicken ‘n waffles! Serve alongside honey mustard dipping sauce and maple syrup
  • You can do what I did using my husband as a guinea pig and topping his with a drizzle of ketchup. What can I say, he’s a man of simple tastes
  • Or, if you’re feeling fancy, garnish how I did in my photo, with a drizzle of truffle mayo and a sprinkling of freshly chopped parsley
  • And for a super traditional option, serve with applesauce or sour cream

So there ya have it. A fun, innovative way to enjoy your latkes and with plenty of that oil drippings too. Wishing you all a Chag Chanukah Sameach – from your team at MYV!

0 from 0 votes
Potato Latke Waffles
Prep Time
10 mins
Cook Time
30 mins
Course: Main Course
Keyword: latke
Servings: 4 waffles
Author: Rachel Katzman
  • 1/2 White onion, diced or thinly sliced
  • 1 1lb. bag Shredded potatoes Sure, you can hand-shred potatoes or using a food processor but it takes times and it's messy, and who wants to slave over doing dishes. I LOVE using the pre-shredded potatoes, it saves so much time!
  • 2 Eggs
  • 1/2 cup Extra virgin olive oil
  • 1 tbsp salt
  • 1/4 tsp Black pepper
  • 1/2 tsp Smoked or sweet paprika
  1. Pre-heat waffle maker and spray with non-stick cooking spray

  2. In a bowl, add the shredded potatoes, onion, eggs, salt, pepper, paprika and oil

  3. Mix (using your hands is easier - they're your best tool) until fully mixed

  4. Spoon about 3/4 cup into waffle maker. You don't want to overstuff it because the middle will get crispy but the sides won't, so make sure it's an even layer

  5. You can use any kind of waffle maker - regular, Belgian, mini - you name it! Just be patient and let them cook and crisp up!

  6. Serve with a whole slew of toppings! If you're making them dairy, add a heaping spoonful of sour cream or applesauce. Making these meat? Add some chopped salami or pastrami and top with sriracha mayo!

Cream of Potato Zucchini Soup

Why a cream based soup this week? I’m glad you asked. Saturday night begins the Jewish holiday of Shavuot, on which many people have the tradition of eating meals that contain dairy and are Potato Soupdevoid of meat.  Strict Jewish law prohibits eating dairy and meat at the the same meal.  For many people that means dishes like cheese lasagna, sweet blintzes (Jewish crepes), and cheesecake for dessert, but for me it has has always been an excuse to bust out the butter and heavy cream, taking the opportunity to trade the traditional chicken soup for something a little more rich and decadent.

One of the great things about this soup is that it does not require hours of simmering as it uses cream and milk instead of stock.  You do need to be careful to cook this soup over a low flame and stir it often, making sure to scrape the bottom of the pot as you stir. This soup, like many thick soups, can easily burn on the bottom if you are not careful.

5 from 1 vote
Potato Soup
Cream of Potato Zucchini Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

A velvety rich soup, great for any special occasion. 

Course: Appetizer, Soup
Cuisine: French
Keyword: Soup
Servings: 12
Author: Daniel Peikes
  • 12 Medium Russet Potatoes Peeled and cut into large pieces
  • 2 Medium Leeks Sliced and cleaned. Leeks can be sandy so make sure to clean them well.
  • 6 Medium Zucchinis 4 peeled and sliced into rounds, and 2 sliced but not not peeled
  • 2 Cups Heavy Cream
  • 2-4 Cups 2% Milk
  • 2 tbsp Unsalted Butter Split into two 1 tbsp pieces
  • White Pepper To taste. Black pepper will ruin the beautiful white color of this soup.
  • Kosher Salt
Special Equipemnt
  • Immersion Blender
  1. Fill a large heavy pot 2/3 with salted water.  Add 10 of the potatoes and put over high heat.

  2. Boil the potatoes until they easily break apart with a fork, then remove from the heat, drain off the water, and set the potatoes aside. 

  3. Put the pot back over low heat and add 1/2 the butter (1 tbsp), the leeks, and a heavy pinch of salt. Saute until the leeks start to brown. 

  4. Add the other half of the butter and the peeled zucchini rounds.  Brown the zucchini on both sides.

  5. Add the potatoes back in to the pot along with the cream.  Place over low heat and simmer until until the zucchini is soft.  Make sure to stir often to prevent the bottom from burning.

  6. Turn off the heat and using an immersion blender to puree until smooth.  Slowly incorporate the milk until your desired consistency is achieved.  You may not need all 4 cups.

  7. Add in the remaining 2 potatoes and the unpeeled zucchini slices and place back over medium heat. Simmer until you can easily insert a knife into the potatoes, again stirring often to prevent the bottom from burning.

  8. Season to taste with salt and white pepper.  Serve immediately, or freeze for the future.

Don’t forget to check out Rachel’s Shavuot Recipe: Dairy-free maple cinnamon custard