Farm to Fork: Potatoes
Farm to Fork: Potatoes
Chef Sharon Profis is in the kitchen with a recipe that takes the lowly potato and transforms it into a show stopping dinner option. Sharon whips up light and flavorful potato pancakes that can be served with a spicy topping.

Potato and Zucchini Latke Waffles

1 large russet potato, peeled and cut into chunks
1 large zucchini, cut into chunks
1 small onion, peeled and cut into chunks
2 large eggs
6 tablespoons all purpose flour
1 teaspoon salt
2 green onions, thinly sliced
5 tbsp parsley, finely chopped
5 tbsp basil, finely chopped
freshly ground black pepper

1. Preheat waffle iron.

2. Grate the potatoes, zucchini and onion using the shredding attachment of a food processor. Transfer to a colander lined with a clean dishtowel.

3. Gather the edges of the towel and squeeze as much water as you can from the grated vegetables. Transfer the vegetables to a mixing bowl and stir in the egg, flour, herbs, and seasonings.

4. Spray the waffle iron generously with nonstick cooking spray. Spoon the batter onto the waffle iron. Close and cook for 12-15 minutes, until browned and crisp. Serve immediately.



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