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Potato waffles made from dumpling dough

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Ingredients for 4 servings:

  • 500 g dumpling dough, half and half
  • 200 g almond(s), ground
  • 100 g whipped cream
  • 3 eggs
  • 1 pinch(s) of sugar
  • 1 pinch of mace
  • Salt
  • Pepper, colorful, freshly ground
  • Herbs, Italian
  • Grape seed oil for the waffle iron

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

instead of greasy potato pancakes

Combine all ingredients with a hand mixer and whisk until smooth and creamy, then season to taste. Preheat the waffle iron to high and brush with oil. Place portions of batter in the center of the waffle iron and bake until golden brown. Alternatively, you can bake waffle discs by spreading 3 x 1 tbsp batter on the waffle iron. The longer they bake, the crispier they will be. This dish goes well with cream cheese, cold tomato sauces, tzatziki, grilled vegetable pastes, cold or hot fish, and meat sauces. Makes approximately 8-10 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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Potato waffles made from dumpling dough