Potato-Waffle Latkes with Concord Grape Wine Syrup
Ingredients
| 3 | Russet potatoes, large | |
| 1 | Pepper, freshly ground | |
| 1 tsp | 5 ml | Salt |
| 1/2 cup | 120 ml | Sugar |
| 1 | Vegetable oil | |
| 1 1/2 cup | 360 ml | Concord grape wine or grape juice |
| 1 tbsp | 15 ml | Butter, unsalted |
| 1/4 cup | 60 ml | Low-fat milk |
| 1 tbsp | 15 ml | Grated orange zest |
Instructions
Reconstructed classic method — quantities are standard proportions, not from the source. The source provides only the ingredient list.
- Peel and grate the Russet potatoes, then squeeze out as much moisture as possible in a clean towel. Season with 1 tsp salt and freshly ground pepper.
- Heat a waffle iron and brush it lightly with vegetable oil. Press the grated potato into the iron and cook until golden and crisp on both sides.
- Meanwhile, make the syrup: combine 1½ cups Concord grape wine (or grape juice), ½ cup sugar and 1 Tbs. grated orange zest in a saucepan. Simmer until reduced and syrupy, then stir in 1 tbsp unsalted butter and ¼ cup low-fat milk.
- Serve the potato-waffle latkes hot, drizzled with the warm Concord grape wine syrup.