Potato Waffles with Elderflower Peaches
Indulge in crispy potato waffles topped with grilled elderflower peaches, fresh raspberries, Greek yogurt, and honey for a delightful brunch treat.
Ingredients
For the Potato Waffles
- 750 g starchy potatoes, peeled and cut into halves Use Russets or Yukon Golds for fluffiest texture.
- 45 g soft butter
- 2 pieces eggs Can substitute with flaxseed meal for vegan option.
- 3 tbsp all-purpose flour Add more if mixture is too wet.
For the Elderflower Peaches
- 6 pieces ripe peaches, pits removed and sliced into wedges Can substitute with other fruits like nectarines or plums.
- 80 ml elderflower cordial Enhances flavor and aroma.
- Fresh raspberries For garnish.
Instructions
Preparation
- Place the peach wedges in a shallow dish, pour over the elderflower cordial, and let them soak for 1 to 2 hours, stirring from time to time.
- Add the potatoes to a pan of cold water, bring to a boil, and cook for about 15 minutes or until soft. Drain well and mash with butter until smooth.
- Mix in the eggs thoroughly, then fold in the flour just until the mixture comes together.
Cooking
- Heat a non-stick waffle maker to medium-high and warm a griddle pan until very hot.
- Spoon half of the potato mixture into the waffle maker, keeping most of it in the center; close and cook for about 5 minutes until golden and firm.
- Remove the waffle carefully, keep it warm, and repeat with the remaining mixture.
- While the waffles cook, place the peaches on the hot griddle and cook for around 4 minutes, turning once, until lightly charred on both sides.
Assembly
- Serve the waffles topped with the grilled peaches, fresh raspberries, Greek yogurt, and a light drizzle of honey.
Notes
If you have leftovers, allow them to cool completely before storing in an airtight container for up to 3 days. Reheat in a toaster or oven for crispiness.