Waffled Carrot Latkes Will Revolutionize Your Holiday Menu
Waffled Carrot Latkes are here to revolutionize your holiday spread with a crispy, flavorful spin that will leave everyone impressed.
Once up a time, many many years ago, I hosted a holiday dinner for Mom and my stepdad. Since my stepdad is Jewish, I tried to remain as kosher as possible. Granted, it wasn’t kosher beef, but I’m sure a kosher rib roast would have cost way more than the one I purchased.
I can’t even remember what else was served up with the tasty roast, but I do remember my stepdad, A, making some delicious latkes. How in the world had I not ever had or made these delicious potatoes piles of perfect goodness? Yes, yes I do like alliteration. Don’t you?
Ever since then, I’ve been meaning to make latkes. In my head, they’re a delicious marriage of a potato pancake and hash browns. They’re crispy but have a little more in the recipe than just straight up potatoes making them just slightly different than simply frying up small rounds of hash browns and calling them latkes.
What are latkes?
Latkes are a a staple in Hanukkah celebrations. The name itself means small fried pancake. This one just happens to be made from potatoes. Latkes are crispy potato pancakes that are fried to perfection.
No, potatoes are not required. You can make latkes with cheese, onion, zucchini, sweet potato, other root vegetables like parsnips, turnips, etc. You’re not limited to just potatoes, but they’re the most popular vegetable used to make these crispy and delicious pancakes.
Where do latkes come from?
Some version of the latke is traced back to the Middle Ages. These earlier latkes consisted of cheese fried in poppyseed oil or butter but if you were Jewish back then, it was schmalz which is rendered chicken fat. You see where this is going? Diary on dairy? If you don’t know, the Jewish tradition does not allow dairy and meat combined for the same meal. So they couldn’t have latkes for main meals where meat was also eaten.
When potatoes arrived in Europe in the 19th century, Jewish families started making potato latkes so they could have them at any meal. The popularity of these potato latkes grew so much that the two were almost synonymous with each other.
Over time, variations of the traditional potato latke have emerged, with some recipes incorporating different vegetables like zucchini, sweet potatoes, celery root, apples, beets, and, of course, carrots. Some recipes call for shredded potatoes and some call for pureed potatoes. This, to me, is more like potato pancakes, boxty, or potato farle from Ireland.
What ingredients do you need for Waffled Carrot Latkes?
To make these waffled carrot latkes, you will need:
- Shredded carrots – do not use pre-shredded carrots are they lack the moisture needed to make these latkes.
- Egg – this is the binder that brings all the ingredients together.
- Flour – combined with the egg makes these latkes stick together
- Cornstarch – this makes the outside of the latkes super crispy and delicious
- Salt and pepper – always to taste
- Spices of choice – you can use cinnamon if you want to make them sweater or use dill or garlic powder to make them savory
How do you make Waffled Carrot Latkes?
Shred the carrots. You can do this by hand, but I put mine in a food processor to make it quick and painless to shred them. Then you want to place the carrots in a towel to wring out the excess moisture. This can make or break your latkes if you don’t do this. They can be soggy and steam instead of getting crispy and delicious.
Combine the carrots with the egg substitute (or 2 large eggs), flour, cornstarch, salt and pepper, and spices of choice. Stir everything very well to make sure your latkes are evenly seasoned so they taste delicious, are super crispy on the outside, and tender on the inside.
Preheat your waffle iron. When it’s ready, lightly spray the grids with cooking spray or brush with schmalz or butter, and place 1/4 cup of the carrot mixture in the center of the waffle iron. Close the lid and cook until golden brown and crispy, making sure to follow the manufacturer’s instructions for your waffle iron.
When they’re cooked, remove them to a wire rack. You don’t want to stack them on top of each other because they will lose their crispiness. So, a wire rack in the oven will keep them crisp and warm until you cook all the latkes.
Tips for Perfectly Crispy Waffled Carrot Latkes
Make sure to squeeze out any excess moisture from the grated carrots before mixing them with the other ingredients. This will help prevent soggy latkes. Secondly, preheat your waffle iron thoroughly before adding the latke mixture to ensure a crispy exterior. Keep an eye on the cooking time to achieve that golden brown color and ideal crispiness. With these tips in mind, your waffled carrot latkes are bound to be a delicious and festive addition to your Hanukkah menu.
What do waffled carrot latkes taste like?
The carrots are caramelized and delicious on the outside. The inside is tender, sweet, and slightly salty. I added some dill and garlic salt to mine making them super savory and delicious. They were perfect to have with our holiday dinner. Easter, Christmas, even Thanksgiving! Because they’re super easy to make and taste delicious. I whipped up a feta and cottage cheese sauce to go with them.
Carrot Day is April 4 so I’m celebrating with this recipe. I love me some carrots, don’t you? We eat them often, but I don’t think I’ve posted many recipes with carrots. I know I’ve made a carrot ginger pancit, I’ve roasted carrots, I haven’t pureed carrots or made a soup. Hmm… carrot cake? Carrot muffins? Okay. You see where this is going. I need to share more carrot recipes to highlight this underrated root vegetable.

Waffled Carrot Latkes
Waffled Carrot Latkes are here to revolutionize your holiday spread with a crispy, flavorful spin that will leave everyone impressed.
Ingredients
- 2 cups shredded carrot
- 1/4 cup egg substitute (or 2 large eggs)
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Place the carrots in a towel and wring out the excess moisture. Place them in a mixing bowl along with the egg substitute (or 2 large eggs), flour, cornstarch, salt and pepper. Combine well and set aside.
- Preheat the waffle iron. Once heated, lightly spray with cooking spray and place 1/4 cup of the carrot mixture in the center of the waffle iron. Close the lid and cook until golden brown and crispy.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 40Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 255mgCarbohydrates 8gFiber 1gSugar 2gProtein 2g
Creative Carrot Recipes
- Brown Butter Honey Roasted Carrots from Jen Around the World
- Carrot Almond Kheer from Magical Ingredients
- Do Chua from That Recipe
- Orange Glazed Carrots and Beets from Palatable Pastime
- Waffled Carrot Latkes from A Kitchen Hoor’s Adventures
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
I am loving the creative idea of carrot latkes in waffle form! Sounds yummy!
They are so easy to make and delicious. Crispy and tender.
Very healthy! This would be perfect with the lunch half of brunch.
Most definitely!
Making latkes has become a fun favorite. I’m surprised there isn’t any potato in your carrot latke! Love the use of the waffle iron, much cleaner than frying. 🙂
Nope! Just straight up carrots in this one. And you’re so right about the waffle iron. And healthier, too!
These look fantastic! I’ll have to follow your steps as I’ve a checkered past with latke success.
Thanks! I hope they work for you. They were pretty simple to make. I lot to share no fail recipes with ya.
I’ve seen this kind of thing with hash browns but your recipe looks far more interesting!
I’ve seen those, too. I actually want to try those recipes. Even bought frozen hash browns to do so, but wound up using them for something else. LOL
Oh HECK yeah! Love this!
Thanks, Sarah!
What a genius way to do a latke! LOVE!
What a fun idea!!
Thank you, Sarah!
I have not yet jumped on the waffle iron bandwagon, but these look so tasty, I just might have to!
Thanks! I haven’t really jumped on that bandwagon either, but I just might after trying these. Waffled biscuits next?
A great brunch idea too!
You bet, Cindy! Perfect to make in large batches.
I love latkes and what a GREAT twist on them!!
Thank you, Constance! I try…
I love carrots too and these look and sound absolutely amazing! Love putting my waffle iron to work 🙂
Work it, girl! LOL And it keeps the kitchen cooler on hot days, too. Win win!
I love the idea of adding carrots! Oh and I love the dipping sauce even better. I wonder if I could get the kids to love these…..
Thanks! You just might. It’s veggies in a fun shape.
We just got a waffle iron recently so I am experimenting a bit. I made some carrot waffles recently but not as densely carrot. These look great!
Thank you, Caroline! I’ve literally had that little white one for a decade plus. My nana bought it for me so it has sentimental value, too.
I’m not Jewish, but love love love latkes (my best friend growing up was Jewish, so that’s where the love came from), and your carrot version sound delish!
Thank you, Nichole! That’s how my mother grew up! Her BFF was Jewish and learned to appreciate their meals. Which wound up coming in handy. Her husband now is Jewish.
These sounds awesome and so cool that they’re made in a waffle iron! Genius!
Thank you, Rebekah!
I need to make better use of my waffle maker! Your latkes look terrific!
Thanks, Liz! I put mine to work often, but not often enough. We should embrace our waffle irons more!