The Water Club
New York City
These savory waffles can span the dayparts, serving as a unique breakfast or brunch item, innovative snack or appetizer, or even as the base for fried chicken for that current favorite, chicken and waffles. To save a step and help control waste, the recipe can use boiled or mashed potatoes left over from meal service.
2 large potatoes
4 large eggs
50 grams all-purpose flour
50 grams grated Parmesan cheese
1 tbsp. finely chopped caraway seeds
Small piece bacon rind
1. Boil potatoes in water until done; drain and peel. Press potatoes through a ricer.
2. With electric beater, mix riced potatoes with eggs, flour, Parmesan and caraway seeds until a thick dough forms. Add club soda, a little at a time, blending until you have a slightly runny batter, like a thick pancake batter.
3. Preheat waffle iron and rub with fat-side of bacon rind. Add batter to hot waffle iron and bake to a golden brown. After each waffle is baked, rub waffle iron with bacon rind before making another.
4. Serve waffle immediately or keep warm to maintain crispness.
Photo courtesy of Idaho Potato Commission