Dairy-Free Crispy Potato Waffles
Elevate your breakfast game with these Dairy-Free Crispy Potato Waffles, a savory and satisfying twist on classic waffles! Made with freshly grated Russet potatoes, aromatic onion, and a simple mix of soy milk and all-purpose flour, these golden waffles are completely dairy-free, yet irresistibly rich and flavorful. A touch of garlic powder and pepper adds depth, while chopped chives lend a fresh burst of greenery. The recipe combines an ingenious technique of squeezing moisture from grated potatoes to achieve maximum crispiness, paired with the ease of cooking in a waffle iron. Perfect for brunch or dinner, these potato waffles are a versatile dish that pairs beautifully with a dollop of vegan sour cream, a fresh salad, or your favorite toppings. Ready in just 40 minutes and serving four, they’re a crowd-pleasing comfort food that’s gluten-friendly with simple adaptations. Make them today for a crispy, golden delight that’s dairy-free and full of flavor!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 medium Onion
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 cup Soy milk
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Chives, chopped
- 2 tablespoons Olive oil
Instructions
Peel and grate the potatoes using a box grater. Wrap the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Peel and finely chop the onion. In a large mixing bowl, combine the grated potatoes, chopped onion, all-purpose flour, and baking powder.
In a separate bowl, whisk together the soy milk, eggs, salt, black pepper, and garlic powder until well combined.
Pour the wet mixture into the potato mixture and stir until everything is evenly combined. Stir in the chopped chives.
Preheat the waffle iron according to the manufacturer's instructions. Lightly brush the waffle iron with some of the olive oil.
Spoon enough of the potato batter onto the preheated waffle iron to just cover the waffle plate without overflowing.
Close the waffle iron and cook for 5-7 minutes or until the waffles are golden brown and crispy.
Carefully remove the waffles and place them on a wire rack to keep them crispy. Repeat with the remaining batter, re-greasing the waffle iron as needed.
Serve the crispy potato waffles hot, garnished with additional chives or your choice of toppings.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 237.4 g | 86% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 14.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 450 mg | 35% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3855 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
