Recipe: Potato Waffles - 6

I've never heard of Potato Waffles being sold in the US, at least not near me. They sound wonderful! Here are some recipes - most are for regular potato but I did include one for sweet potato. Good luck and please share your results with us!

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POTATO WAFFLES
Source: Dacha (Country Home) Bed & Breakfast, Forbes, South Dakota
Makes 6-8 (6-inch) waffles

1 1/3 cup instant potato flakes
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups milk
2 eggs, lightly beaten
1 tablespoon oil

In a mixing bowl, combine potato flakes, flour, baking powder, and salt.

Mix milk, eggs, and oil; blend into the dry ingredients.

Bake on a preheated waffle iron until golden brown.

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POTATO WAFFLES
Adapted from source: Alicia's Kitchen Recipes
Makes 16 small waffles

1 cup flour
1/3 cup potato flakes
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 1/2 cup milk
2 eggs, lightly beaten
1 tbsp. vegetable oil

Mix dry ingredients together.

Beat milk, eggs, and oil together. Mix with dry ingredients.

Bake on preheated waffle iron.

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POTATO WAFFLES (D/P, KLP)
From: Shop Rite Calendar
Source: Rita Busman / Jewish-Foodlist
Makes: 10 (6-inch) waffles

3 lbs. russet potatoes, peeled
4 eggs
1/2 cup chopped onion
1/2 cup oil
2 tbsp. lemon juice
3/4 cup all purpose matzo cake meal
4 tsp. baking powder (Note: KLP baking powders are available in some areas)
1 tsp. salt
1/4 tsp. EACH sugar, white pepper, nutmeg
FOR SERVING:
sour cream
applesauce

Preheat oven to 250 degrees F.

In a food processor, shred potatoes. Remove from processor and squeeze dry.

In processor, whirl eggs with onion until combined. Add oil, lemon juice, flour, baking powder, salt, sugar, pepper and nutmeg, mixing well. Add potatoes, process to blend and batter forms.

Heat waffle iron according to manufacturer's directions, oiling grids if necessary. Fill 2/3 full, spreading batter evenly.

Bake about 3 minutes, or until golden brown.

Place on a rack in a 250 degree F oven while making remaining waffles.

Serve with sour cream and applesauce.

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ROSEMARY-GARLIC POTATO WAFFLES
From: baseball27
Source: Mr. Breakfast

2 Russet potatoes
4 garlic cloves, peeled
salt to taste
1/4 cup extra-virgin olive oil
1 small onion, peeled and finely chopped
1 1/2 teaspoons minced fresh rosemary
2/3 cup milk
ground black pepper ( to taste)
2 large eggs
1 cup all-purpose flour
2 teaspoons double-acting baking powder

Peel, wash and cut the potatoes into uniform small pieces. Put potatoes and garlic in a large pot with cold water to cover. Add a pinch of salt and bring to a boil. Then lower heat and cook until potatoes can be pierced easily with a fork drain, reserving about 1/2 cup of potato/garlic water.

While potatoes cook, heat olive oil, chopped onion, and minced rosemary in a small skillet over low heat just until onion softens a bit.

Transfer potatoes to a large mixing bowl. Pour oil and onion over drained potatoes.

Add milk to still-warm skillet - just to take chill off - then pour milk over potatoes. Using a fork, a potato masher or a rubber spatula, mash potatoes with oil and milk. Add 1/4 cup of warm potato water, reserving rest, and continue to mash until mixture is smooth. Season with salt and freshly ground pepper.

Preheat waffle iron and finish batter by beating eggs into potatoes with a whisk or handheld mixer. Whisk together flour and baking powder and fold into potato mixture with a rubber spatula.

Lightly butter or spray waffle iron grids. (You can skip this step with well-seasoned or non-stick materials.) Scrape batter by half-cup measure onto hot iron, smoothing batter evenly almost to edge of grids. Close iron and bake until brown and crisp.

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SAVORY POTATO WAFFLES
Makes 8 servings

8 potatoes, peeled and grated
1 onion, chopped
6 parsley sprigs, chopped
1 lemon, juiced
4 large egg yolks, beaten
2 tablespoons olive oil
2/3 cup all-purpose flour
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
FOR SERVING (OPTIONAL):
low fat sour cream and applesauce or sugar and cinnamon

Working quickly so potatoes don't turn brown from the air, put and potatoes, onion, parsley into a large strainer or colander. With your hands, squeeze the liquid from the mixture. Transfer mixture to a bowl. Add lemon juice and mix with a fork. Add egg yolks and oil. Add flour, baking powder, cinnamon, salt, and pepper; stir to blend. Quickly fold in egg whites.

Heat waffle iron. Spread mixture (about 1/2 to 3/4 cup) evenly on iron and cook for about 10 minutes, or until dark golden.

Serve the waffles with low fat sour cream and applesauce or with sugar and cinnamon as desired.

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SWEET POTATO WAFFLES
Recipe: Alton Brown
Show: Good Eats / Episode: Potato, My Sweet

1 1/2 cups peeled and cubed sweet potatoes
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup firmly packed light brown sugar
1/4 cup butter, melted
1 tablespoon grated orange rind
6 egg whites, at room temperature
Vegetable spray, for waffle iron
Special equipment: steamer basket and waffle iron

Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes of until fork tender. Mash cooked potatoes and set aside.

In a large bowl, whisk together flour, baking powder, and salt and set aside.

In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine.

Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick.

Using a No. 20 disher (scoop), place 2 scoops of batter onto a preheated, oiled waffle iron, and cook until lightly browned, about 5 to 6 minutes.