Fermented Potato Waffles
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!
Pour <quantity>1<unit>cup</unit></quantity> of vegetable oil into a blender
Add <quantity>½<unit>cup</unit></quantity> 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 <quantity>4<unit>kg</unit></quantity> 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 <quantity>160<unit>g</unit></quantity> of salt into <quantity>4<unit>l</unit></quantity> of water until fully dissolved
Add <quantity>1<unit>g</unit></quantity> 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 <quantity>½</quantity> fermented potato . Dice the rest into <quantity>1<unit>cm</unit></quantity> pieces
Add <quantity>225<unit>g</unit></quantity> of all-purpose flour to a bowl
Add <quantity>50<unit>g</unit></quantity> of sugar
Add <quantity>5<unit>g</unit></quantity> of salt
Add <quantity>3<unit>g</unit></quantity> of baking powder
Add <quantity>200<unit>ml</unit></quantity> of milk and mix
Add <quantity>100<unit>ml</unit></quantity> of water and mix
Add <quantity>2</quantity> eggs. Mix to incorporate
Add <quantity>200<unit>g</unit></quantity> of coffee oil and mix
Melt <quantity>100<unit>g</unit></quantity> of quality butter in a pot on low heat
Slowly drizzle the melted butter into the batter while continuously mixing
Grate the <quantity>½</quantity> 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!!
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