Recipe by Nathalie Elbaz

Latke Waffle Bowls

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Latke Waffle Bowls
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg - Gluten - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

Crispy, golden, and a much healthier version of the classic Chanukah favorite.

Makes 4 latkes bowls

Ingredients

Latke Waffle Bowls

  • 3 cups shredded potatoes

  • 1 grated onion

  • 2 eggs

  • 1/4 cup Glicks Flour

Directions

1.

Squeeze potatoes until dry.

2.

Mix potatoes, onion, eggs, flour, and salt.

3.

Preheat waffle iron and oil generously.

4.

Add batter. Cook five to six minutes until crispy.

5.

Carefully remove — waffle latkes are tender but crunchy.

Notes:

How to Reheat:
Go straight from frozen for the crispiest result. Defrosting tends to create surface moisture, which can make them softer.

Air Fryer (my go-to): 370 degrees Fahrenheit for six to 10 minutes. Flip/rotate once if you can, and stop when edges feel crisp. If they’re getting too brown before they’re hot inside, drop to 350 degrees Fahrenheit and add two to three minutes.

Oven Method: 400 degrees Fahrenheit for 10–15 minutes on a rack or Gefen Parchment-lined sheet.
Optional: a quick 1–2 min broil at the end for extra crunch (watch closely).

If you did defrost them:
You can still re-crisp—just expect to need a little longer and they may not get quite as snappy. Pat any moisture with a paper towel first, then crisp.
Extra crisp insurance: Reheat on a rack when possible (lets air circulate).

Avoid microwaving unless you’re okay sacrificing crunch (microwave first + air fryer after is okay in a pinch).

This recipe image was generated using AI.

Recipe tags

Challah and chutzpah cute faux fry latkes Nathalie Elbaz waffle bowls waffles
Latke Waffle Bowls

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