Serve these tender, light-as-air potato waffles with butter and maple syrup, sour cream and applesauce or simply sprinkle with a sugar and cinnamon mixture.

Savory Potato Waffles

1 onion, chopped
6 parsley sprigs, chopped
8 potatoes, peeled and grated
1 lemon, juiced
4 large egg yolks, beaten
2/3 cup all-purpose flour
2 tablespoons olive oil
4 teaspoons baking powder
1/2 teaspoon ground cinnamon (optional)
1 pinch salt
1 pinch pepper
4 large egg whites, beat until soft peaks form

1. Working quickly so potatoes don't turn brown from the air, put onion, parsley and potatoes into a large strainer or colander. With your hands, squeeze the liquid from the mixture.
2. Transfer mixture to a bowl. Add lemon juice and mix with a fork. Add egg yolks, oil, flour, baking powder, cinnamon, salt, and pepper; stir to blend. Quickly fold in egg whites.
3. Heat waffle iron.
4. Spread mixture (about 1/2 to 3/4 cup) evenly on iron and cook for about 10 minutes, or until dark golden.
5. Serve the waffles with butter and maple syrup, sour cream and applesauce or with sugar and cinnamon, as desired.

Makes 8 servings.