Latkes: Potato Waffle w/Concord Wine Syrup - pareve

Posted by : Ruth Heiges

Of all the online newspapers with food sections, I think the LA Times has the
most extensive space devoted to Hannukah recipes. They have a particular
tradition of providing an article by Judy Zeidler, who can be counted upon to
come up with something unusual. Here is what she writes on the latke front.


"This year, for dessert, I plan to surprise the family with a potato waffle
latke that is light, crisp and delicious. It's made in an old-fashioned waffle
iron and served with honey or a Concord grape wine syrup. For a Hanukkah dairy
dinner, these waffle latkes can also be served with sour cream as a side dish or
with a scoop of ice cream as a special dessert."

Potato Waffle Latkes 
Active Work Time: 50 minutes 
Total Preparation Time: 1 hour, 15 minutes 

You can prepare the latkes in advance and, just before serving, heat them in a
350-degree oven until crisp, 10 to 20 minutes.

3 large baking potatoes, about 2 1/2 pounds 
2 tablespoons unsalted nondairy margarine, melted 
1 teaspoon kosher salt 
2 teaspoons sugar 
Concord Grape Wine Syrup, optional (recipe follows) 

Peel potatoes and dice into 2-inch cubes. Place in medium saucepan, cover with
water and bring to boil over high heat. Reduce heat and simmer until potatoes
are easily pierced with fork, about 15 minutes. Drain well.

Push potatoes through ricer or fine sieve. Measure 3 cups of riced potatoes into
mixing bowl. Stir melted margarine into potatoes. Add salt and sugar and mix
well. Let cool. Divide mixture into 8 equal portions (about 3 ounces each) and
shape each portion into a ball. (For advance preparation, cover with plastic
wrap and refrigerate until ready to use.)

Heat waffle iron and brush with oil. Place 1 potato ball in middle of waffle
griddle and close griddle by pressing lid gently. Bake 4 to 5 minutes. Do not
lift lid until waffle begins to steam, then carefully lift 1 corner of waffle
with tines of fork to loosen. Transfer to foil-lined baking sheet while other
waffles bake. Serve with Concord Grape Wine Syrup.

8 servings. 

Each serving, without syrup: 186 calories; 303 mg sodium; 0 cholesterol; 8 grams
fat; 22 grams carbohydrates; 3 grams protein; 0.60 gram fiber.

Concord Grape Wine Syrup 
Active Work Time: 10 minutes 
Total Preparation Time: 10 minutes 

1-1/2 cups Concord grape wine or grape juice 
1/2 cup sugar 
1 tablespoon grated orange zest 

Bring wine and sugar to boil in heavy medium saucepan over medium-high heat,
stirring frequently until sugar dissolves, 1 to 2 minutes. Stir in zest and
simmer until sauce is reduced by 1/3, about 5 minutes. Serve hot or cold with
Potato Waffle Latkes.

About 1 1/2 cups. 

Each 2-tablespoon serving: 51 calories; 1 mg sodium; 0 cholesterol; 0 fat; 13
grams carbohydrates; 0 protein; 0 fiber.
Zeidler is the author of "Master Chefs Cook Kosher" and the forthcoming
"30-Minute Kosher Cook."

Rinse well in cold water to remove the starch and the potatoes turn white again.
Drain very well. If the potato strands are very long (longer than an inch or so)
chop them slightly in the food processor or by hand.

Place the potatoes, onion, egg whites, seasonings and flour in a medium bowl and
stir well to combine. Cover with plastic wrap and let sit for 15 minutes before

Spray a baking sheet with nonstick cooking spray; set aside.

Heat 2 tablespoons of the olive oil in a large, nonstick skillet over medium
heat until very hot. Stir the potato mixture and, working in batches if
necessary, drop the potato mixture by spoonfuls onto the hot skillet and shape
them into circles (the pancakes will not be uniform in shape). Let the latkes
brown on one side, then turn them over to brown on other side.

Place the browned pancakes on a cookie sheet that has been sprayed with nonstick
cooking spray. When the tray is full, bake the latkes, uncovered, for another
10-15 minutes until the potatoes are cooked through. Place on paper towels to
absorb any fat and eat them while they're hot, with regular, low-fat or nonfat
sour cream and regular or sugar-free applesauce, if desired.

Makes about 16 to 18 latkes. Analysis based on one latke.

>From Annabel Cohen

Cook's note: The trick to making these pancakes lower in fat is to use a skillet
with a nonstick surface and to finish them in the oven. Serve with low-fat or
nonfat sour cream and sugar-free applesauce.

Tested by Susan Selasky for the Free Press Test Kitchen

38 calories (28% from fat), 1 gram fat (trace of sat. fat), 6 grams
carbohydrate, 1 gram protein, 81 mg sodium, 0 mg cholesterol, 3 mg calcium, 1
gram fiber.

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