Potato-Waffle Latkes with Concord Grape Wine Syrup
For the Concord grape wine syrup:
- 1 1/2 cups Concord grape wine or grape juice
- 1/2 cup sugar
- 1 Tbs. grated orange zest
For the latkes:
- 3 large russet potatoes, about 2 1/2 lb. total,
peeled and cut into 2-inch dice
- 1 tsp. salt, plus more, to taste
- 1/4 cup low-fat milk
- 1 Tbs. unsalted butter, melted
- Freshly ground pepper, to taste
- Vegetable oil for cooking
To make the latkes, put the potatoes in a saucepan, add water to cover, season with salt and bring to a boil over high heat. Reduce the heat to low and simmer until the potatoes are tender when pierced, about 15 minutes. Drain well. Push the potatoes through a ricer or fine-mesh sieve. Transfer 3 cups of the potatoes to a bowl.
In a small saucepan over medium heat, warm the milk and butter until the butter melts. Stir in the 1 tsp. salt and season with pepper. Add the milk mixture to the potatoes and stir to mix well. Let cool to room temperature.
Divide the potato mixture into eight 3-oz. portions and shape each into a ball. The potato balls may be covered with plastic wrap and refrigerated until ready to use.
Line a baking sheet with aluminum foil. Preheat a waffle maker according to the manufacturer¿s instructions. Brush the grids with oil. Place a potato ball in the center of the waffle maker and close the lid, pressing gently. Cook, without lifting the lid, until the waffle begins to steam and is golden brown and crisp, 4 to 5 minutes. Using a fork, carefully lift a corner of the waffle to loosen and transfer to the prepared baking sheet. Repeat to cook the remaining waffles.
Preheat an oven to 400°F. Transfer the baking sheet to the oven and bake until the waffles are crisp, 3 to 5 minutes. Serve immediately with the Concord grape wine syrup. Makes 8 waffles.
Judy Zeidler, Author, The Gourmet Jewish Cookbook (William Morrow and Co., Inc., 1988).