Savory Potato Waffles
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.
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
- 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.
- 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.
- 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 butter and maple syrup, sour cream and applesauce or with sugar and cinnamon, as desired.
Makes 8 servings.