in Germany

potato waffles

updated

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Ingredients for 2 servings:

  • 250 g potatoes
  • salt and pepper
  • 4 eggs
  • 5 tbsp whipped cream
  • 2 tbsp low-fat curd cheese
  • 30 g semolina
  • 100 g flour
  • 1 tbsp marjoram, freshly chopped
  • oil

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Boil the potatoes in salted water until tender, then steam and peel. While still lukewarm, press the potatoes through a potato ricer. Add the eggs, cream, quark, semolina, and flour; mix well, then season generously with salt and pepper. Stir in the chopped marjoram. Let the batter rest for 20 minutes to allow the semolina to expand. Brush the hot waffle iron lightly with oil, pour in the batter in batches, and bake the waffles.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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