Potato hearts with ice cream

Ingredients for 4 servings:

• 400 g potatoes, mainly waxy
• 2 eggs
• 4 tbsp flour
• 3 tbsp cornstarch
• 1 tsp salt
• Butter for the waffle iron
• 300 g raspberries (frozen)
• 2 tbsp water
• 3 tbsp sugar
• 500 g ice cream (vanilla ice cream)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

doesn’t fit together – that’s why it’s so good!

Brush the potatoes under cold running water, peel them, and place them in a bowl filled with water. Fill another bowl with water and grate the peeled potatoes into it using a fine grater. Drain the water and grated potatoes into a sieve, let the grated potatoes drain well, and use your hands to firmly press the water out of the potatoes. Place the grated potatoes in a mixing bowl. Crack the eggs into the bowl, add the flour, cornstarch, and 1 teaspoon of salt, and mix everything with a wooden spoon until a smooth batter forms. Preheat the waffle iron with the lid closed at high temperature for about 10 minutes, then grease it with butter. Pour about 5 tablespoons of batter into the iron and bake the waffles at medium temperature for 5-8 minutes, until crispy brown. Add a little more butter during baking, if desired. Continue baking the waffles in this way until all the batter is used up. Meanwhile, place the raspberries in a small saucepan with 2 tablespoons of water and 3 tablespoons of sugar and heat over medium heat. Top the hot potato hearts with vanilla ice cream and a few hot raspberries. Serve immediately!