Fermented Potato Waffles
by
Amass
The lactic fermentation in the potatoes takes an ordinary waffle and elevates it with richness and a bit of acidity. You can have them with sweet or savory accompaniments such as maple syrup, jam, cream cheese, sour cream and even with fried chicken!
Waffles have their roots in many European cuisines but have become most associated with the more northern countries. This waffle was inspired by taking something easily recognizable and relatable and adding an Amass twist.
- Level
Expert
- Cooking
6d+
- Overral
6d+
- Ready
Milk
200mlEgg
2Baking Powder
3gAll-Purpose Flour
225gMelted Butter
100gWhite Sugar
50gSalt
5gWater
100ml
Coffee Oil
Dried Used Ground Coffee
½ cupVegetable Oil
1 cup
Fermented Potatoes
Large Waxy Potato
4kgLactobacillus Starter
1gSalt
160gWater
4l
Equipment
Waffle Iron
Blender
pH Reader
Milk
200mlEgg
2Baking Powder
3gAll-Purpose Flour
225gMelted Butter
100gWhite Sugar
50gSalt
5gWater
100ml
Coffee Oil
Dried Used Ground Coffee
½ cupVegetable Oil
1 cup
Fermented Potatoes
Large Waxy Potato
4kgLactobacillus Starter
1gSalt
160gWater
4l
Equipment
Waffle Iron
Blender
pH Reader
Fermented Potato Waffles
Amass
Pour 1 cup of vegetable oil into a blender
Add ½cup of dried used coffee grounds
Blend on low speed and gradually increase to high until grounds are pulverized
Extract the coffee flavor at room temperature for 1d
Pour oil through fine sieve just until the sediment starts to come out. The coffee oil is ready
Peel 4kg of waxy potatoes
Transfer potatoes to a large pot and cover with cold water
Bring to a boil on medium heat. Reduce heat to low and simmer until potatoes are cooked through but not falling apart. Remove
Remove potatoes. Cool in the refrigerator until they reach room temperature
Place potatoes into a sterilized fermentation vessel
Whisk 160g of salt into 4l of water until fully dissolved
Add 1g of lactobacillus starter and whisk to incorporate
Pour water mixture over potatoes to cover. Seal fermentation vessel
Keep fermentation vessel at constant ambient temperature and in good sanitary conditions for 4d, until potatoes ferment
Remove a potato from vessel and check the pH. The pH should be under 4, preferably between 3.2-3.9. If it does not reach the desired pH, ferment for 1 more day under the same conditions
If you do not have a pH reader, you can taste the potatoes. The umami should be pronounced with a pleasant acidity. If there are green or black growths or if it smells off, do not consume
The fermented potatoes are ready
Set aside ½ fermented potato . Dice the rest into 1cm pieces
Add 225g of all-purpose flour to a bowl
Add 50g of sugar
Add 5g of salt
Add 3g of baking powder
Add 200ml of milk and mix
Add 100ml of water and mix
Add 2 eggs. Mix to incorporate
Add 200g of coffee oil and mix
Melt 100g of quality butter in a pot on low heat
Slowly drizzle the melted butter into the batter while continuously mixing
Grate the ½ fermented potato into the bowl
Add the remained fermented potatoes and mix
Let the batter rest in the refrigerator for 30m
Preheat a waffle iron to medium/high while batter is resting
Scoop the batter and distribute evenly
Cook the waffles until they are deep golden brown
The Fermented Potato Waffles are ready to be enjoyed!!