Ingredients:

  • 2 medium Zucchini (trimmed)
  • 1 large Carrot (peeled)
  • 1 medium Sweet Potato (peeled)
  • 1/2 small Yellow Onion (finely grated)
  • 1/2 cup All-Purpose Flour
  • 2 large Eggs (lightly beaten)
  • 2 Tablespoons Fresh Chives (finely chopped)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • Neutral Oil (for brushing the iron)
  • 1 cup Crème Fraîche (or sour cream)
  • 1 Tablespoon Fresh Dill (finely chopped)
  • 1 Tablespoon Fresh Chives (finely chopped)
  • 1/2 teaspoon Lemon Zest

Instructions:

  1. Grate the zucchini, carrot, and sweet potato using the coarse side of a box grater or food processor attachment. Grate the onion separately.
  2. Place all grated vegetables and onion into a clean kitchen towel or cheesecloth. Gather the cloth tightly and squeeze aggressively over the sink until as much liquid as possible is extracted. The vegetables must be relatively dry.
  3. Transfer the dry vegetable mixture to a large bowl. Add the lightly beaten eggs, flour, chopped chives, salt, and pepper. Mix gently until just combined. Do not overmix.
  4. Preheat your waffle iron to medium-high heat. Brush the plates lightly with neutral oil or cooking spray.
  5. While the iron heats, prepare the topping: Combine crème fraîche, dill, chives, lemon zest, salt, and pepper in a small bowl. Stir well and chill.
  6. Drop batter onto the hot waffle iron, using roughly 1/2 cup portion per latke, ensuring not to overfill the wells. Close the lid and cook for 4–6 minutes until deep golden brown and crisp.
  7. Carefully remove cooked latkes using a non-metal spatula and place them on a wire rack set over a baking sheet to maintain crispness. Lightly brush the iron again before cooking the next batch.
  8. Serve the Waffle Iron Veggie Latkes immediately while piping hot, topped generously with the chilled Herbed Crème Fraîche.