Sometimes, circumstances combine in unlikely ways to create something fabulous. I think it’s called serendipity. In this case, I had a giant sweet potato from my organic veg box, I was mulling the possibilities for interesting latkes ahead of Chanukah, and I had waffle-makers (and spiralisers) on the brain, having just written my seasonal gift guide.
These latke-waffles were so good, Kipper asked me TWICE to put them on the blog! She loves to share the good things 🙂
Anyway, attempting a sweet potato latke was a bit of a no-brainer, although whenever I’ve had them before they’ve always been horribly sweet, and usually over-cinnamonny. I wanted mine to be a savoury side-dish, although as it turned out, they’re actually pretty good with both savoury and sweet accompaniments. We had some as a side-dish at dinner time, alongside spicy aubergine salad and coleslaw – yum! And I had the leftovers the next day with the traditional American latke garnishes of applesauce and sour cream. Yum again!
The main problem I have with cooking latkes is the hot-oil-splattering, chip-shop-hair-inducing, time-consuming, laborious frying of them. Last year I solved the problem by cooking the latkes all in one go in the oven, but the waffle-maker is even easier. Just brush the hot waffle irons with plenty of oil (use olive oil for extra Chanukah authenticity if you like) and the end result is a crispy, golden, delicious latke in moments. Not too greasy, no mess, no fuss. Of course you can cook the latke mixture in a pan in the traditional way. I’m sure they would be just as tasty!
Using the spiraliser to prepare the potato was a great idea too. I used the smallest blade to make long, thin strands of sweet potato, which gave the latkes a lovely texture, and pretty, crispy, lacy edges.
I hope you agree that my waffle-maker latkes are interesting, at least! Look out for more fun Chanukah recipes coming soon. Wishing you and yours a very happy and delicious Chanukah 🙂
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- 1 large sweet potato (550-600g)
- 3 eggs
- 3 tbsp self-raising flour
- 3 tbsp milk
- Salt and pepper to taste (optional)
- Oil to grease the waffle-irons
- Peel the sweet potato. Using the 'angel-hair' blade, spiralize the sweet potato into long thin strands. (If you don't have a spiralizer, simply grate the sweet potato finely.) Use a sharp knife to make a few cuts through the resulting tangle, to shorten the strands a little.
- Whisk the eggs, flour and milk together and pour over the sweet potato. Mix well to coat the sweet potato in the mixture.
- Preheat the oven to 170C. Heat the waffle-maker to medium high and oil the waffle-irons thoroughly.
- Transfer a few tablespoons of the sweet potato mixture into the waffle-maker and spread out to the edges. Close the waffle-maker, turn over (if your waffle-maker turns) and cook for a few minutes until crispy, browning, and cooked through. The exact time will depend a little on your waffle-maker - mine took about 5-6 minutes per latke.
- Transfer the waffle-latke to a baking sheet and keep warm in the preheated oven while you cook up the remaining mixture. If the latkes look like they are becoming too crispy, cover with a piece of foil. I made 4 x 20cm round waffles.
- Once all the mixture is cooked, serve, and enjoy!
- The sweet potato latke mixture can be cooked in a frying pan if you don't have a waffle-maker.