Ingredients:

  • 2 medium russet potatoes (about 1 lb/450g), peeled
  • 1 medium onion (about 4 oz/115g), peeled
  • 1 medium carrot (about 3 oz/85g), peeled
  • 1 zucchini (about 5 oz/140g), unpeeled
  • 2 large eggs
  • 1/4 cup all-purpose flour (30g), plus more if needed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons chopped fresh chives or green onions
  • 2-3 tablespoons vegetable oil, for greasing the waffle iron

Instructions:

  1. Shred the potatoes, onion, carrot, and zucchini using a box grater or food processor.
  2. Place the shredded vegetables in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible.
  3. In a large bowl, combine the squeezed vegetables, eggs, flour, salt, pepper, garlic powder, and chives. Mix well.
  4. Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the iron with vegetable oil.
  5. Spoon a portion of the vegetable mixture onto the preheated waffle iron, spreading it evenly to cover most of the surface (but don’t overfill!).
  6. Close the waffle iron and cook until the latke is golden brown and crispy, usually about 3-5 minutes.
  7. Carefully remove the cooked latke from the waffle iron using tongs or a spatula. Place on a wire rack to maintain crispness. Repeat with the remaining vegetable mixture. Serve immediately.