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Protein-Packed Mixed Veggie Waffle Latkes

  • Servings


  • 2 small Zucchini, grated
  • 1 small Sweet Potato, grated and covered in water
  • 1 pkg Refrigerated Shredded Hash Browns
  • 1 Onion, diced small
  • ½ C Cottage Cheese
  • 1 Egg, beaten
  • 4 T Cornstarch
  • 2 T Butter, melted plus more for the waffle iron
  • Salt and Pepper to taste
  • Optional: Sour Cream plus one of the following:
  • Apple Sauce, Roasted and Diced Beets, Pomegranate Seeds and Dill, Smoked Salmon, Capers and diced Red Onion


  1. Pre-heat the waffle iron.
  2. Place grated zucchini in a strainer over a bowl and toss with ½ t of fine kosher salt. Let zucchini sit.
  3. Spray a pan with non-stick cooking spray and saute the onion until translucent. Transfer to a large bowl and let cool.
  4. Drain the sweet potatoes and dry well with a kitchen towel. Add to the bowl with the onions.
  5. Squeeze excess water from zucchini and add to the sweet potatoes and onions along with the shredded hash browns. Toss the veggies with cornstarch.
  6. In a separate bowl mix the cottage cheese, egg and melted butter until fully combined. Season with salt and pepper. Pour mixture onto the veggies and mix well.
  7. Scoop 1 heaping tablespoon onto each quarter of the waffle iron to make bite size latkes. Cook for 5 minutes or until golden and crispy. Serve with optional garnishes.

You may want a bigger spoon.

Mac & Cheese

Shawarma Roasted Carrots with Cottage Cheese and Feta Dip

Sour Cream Lemon Pound Cake