It seems to be waffle week here at La Casa de Iris - or I should really say La Casa de Doug y Betsy since I'm gratefully living with my parents this summer. But either way, I've had waffles on the brain, as proven by my last post on how to make gluten-free waffles. Today is actually the first day all week that I haven't had a waffle, and I think I might have to remedy that now that I'm sitting here thinking about them.
These waffles are not your everyday breakfast waffle. Although they're a perfect side for scrambled eggs, you're more likely to add ketchup to these than maple syrup. To me, they taste like waffle fries. And before you ask what waffle fries are (because apparently they aren't as common as I thought), let me tell you. They're similar to french fries, but look like miniature waffles, and are usually loaded with beans, salsa, and melted cheese. If you're wondering if my waffles would also be good with beans, salsa, and melted cheese, I can tell you the answer is an emphatic yes. And yes, these are the waffles that messed up my no-dairy streak. I got right back on the wagon, but boy did that fall taste good.
As an aside, did you know that waffles fries have their own Facebook page? Yep. I found it when I was looking for a good description of waffle fries. I didn't find one, but I found out that there are 109, 373 people who like the Waffle Fries Facebook page. I thought I was doing well with 84 people liking The Daily Dietribe Facebook page, but apparently I am small potatoes (haha, yes I know that was bad) compared to waffle fries. However, french fries have us both beat with 628, 478 friends. Personally I like waffle fries better, but I can see how french fries would win this battle.
One more thing about these waffles before I stop chattering and let you get to the recipe. They go well with pretty much anything, would be delicious toasted and diced for breadcrumbs, and freeze wonderfully. In fact I think they actually taste better after being unfrozen and toasted so they're nice and crispy. They've even made me rethink past statements that I don't like potatoes that much. Apparently I love potatoes. Or at least potato flour.
Oh and in case you were wondering, the potato flour is definitely necessary for this recipe. You can use all potato starch instead of tapioca or all tapioca rather than potato starch. You can play around with the rice flour to cornmeal ratio or only use one of the two. But the potato flour is integral and the amount is important. More will give you a very chewy waffle; less won't give you enough potato flavor.
Savory Potato Waffles a.k.a. Waffle Fries
1/4 cup white rice flour/brown rice flour
1/2 cup cornmeal*
1/4 cup potato flour*
1/2 cup potato starch
1/4 cup tapioca flour
1 Tbsp. ground flax seeds
2 tsp. baking powder
1 tsp. sea salt
1/4 tsp. garlic powder
1/4 cup canola oil
1 large egg (optional)
2 cups water (plus more if needed)
1/2 cup soy milk (or your favorite milk alternative)
1 Tbsp. diced fresh dill
*The potato flour is the key ingredient in this recipe. You can try replacing the other flours, but it needs potato flour. I'm not sure how it would be with a cornmeal replacement, but I have a feeling it might taste good with almond flour.
- Whisk together dry ingredients.
- In a separate bowl, whisk wet ingredients.
- Whisk all of the ingredients together until no longer lumpy. If it's still too thick, add more water until it reaches the desired consistency.
- Spoon evenly onto waffle iron and cook, in batches, according to the iron's instructions.