Ingredients:
- 2 large Russet Potatoes (600 g), peeled
- 1 medium Courgette (Zucchini) (200 g), ends trimmed
- 1 small Yellow Onion or Shallots (100 g), peeled
- 1 tsp Fine Sea Salt
- 1 large Egg, lightly beaten
- 2 Tbsp All-Purpose Flour (or potato starch)
- 1/2 tsp Baking Powder
- 1/4 tsp Freshly Ground Black Pepper
- High Heat Oil (Grapeseed, Avocado, or Olive), as needed for brushing
Instructions:
- Grate the potatoes, courgette, and onion using the coarse side of a box grater or a food processor attachment. Transfer the grated vegetables to a large bowl and toss thoroughly with the fine sea salt. Allow the mixture to rest for 20 minutes to draw out the excess water.
- Transfer the salted vegetable mixture into the center of a clean tea towel or muslin cloth. Twist the towel tightly over a sink or large bowl and squeeze out as much liquid as humanly possible, aiming for a truly dry, dense vegetable mash. Discard the liquid and transfer the dry mash back into the clean mixing bowl.
- Add the lightly beaten egg, flour, baking powder, and black pepper to the dry vegetable mash. Mix gently until just combined. The mixture should hold its shape when pressed together. Do not overmix.
- Preheat the waffle iron fully to a medium-high setting. Generously brush the top and bottom plates of the waffle iron with your chosen high-heat oil to prevent sticking and promote a good crust.
- Scoop approximately 1/3 cup (75 g) of the latke mixture for each full waffle round. Form the mixture into a loose disc and place it onto the center of the preheated iron. Gently close the lid (do not press hard initially). Cook for 5 to 7 minutes, or until the steam subsides and the latke is deep golden brown and exceptionally crisp.
- Carefully remove the finished latkes with a fork or tongs. Immediately transfer the hot latkes to a wire cooling rack to prevent steaming and keep them crisp. Repeat with the remaining batter, ensuring the iron is brushed with oil before each batch. Serve straight away.