Deep Fried Gingerbread Waffles

As noted in the previous post, school resumed last week, leaving little time to blog (but lots of time to cook and eat!). I am currently in Advanced Culinary skills, and our focus last week was on breakfast foods. I rarely (ok, never) have time to cook breakfast during the work week, given that I hit the snooze button approximately 47 times before finally getting up to get ready for work. Weekends, however, are perfect for a long, leisurely breakfast/brunch – with no time constraints, you can take your time and enjoy a mimosa (or six(teen))!

It is safe to say that last week my class went through hundreds and hundreds of eggs, as we practiced just some of the 101 ways to cook an egg – sunny side up, over-easy, poached, French omelets, American omelets, soufflés, frittatas, quiches, and crepes. As eggs are easily in my top 5 gross foods, I was THRILLED when my professor gave us a new assignment…preparing gingerbread waffles, to be exact. The deal became even sweeter (literally) when my professor said we would be deep-frying the leftovers and tossing them with cinnamon-sugar. It’s like a funnel cake – but 10,000 times better! Who doesn‘t want to consume their daily caloric intake in one sitting?? If you have a sweet tooth like my friend, “Sweet Treats” (you know who you are), this recipe is sure to become a weekend staple for you!

Gingerbread Waffles (recipe courtesy of Chef Tessia Harman) (yield: 4 servings)
3 cups all purpose flour
1 Tbsp. baking powder
1 Tbsp. baking soda
2 tsp. cinnamon
1 ½ tsp. ground ginger
½ tsp. allspice
1 tsp. salt
2/3 cup sugar
4 eggs, separated
1 ½ cups buttermilk
1 cup molasses

Procedure:
-Sift all dry ingredients together
-In a separate bowl, combine the egg yolks, buttermilk, and molasses, then add to the dry ingredients and mix
-With a mixer or by hand, beat the egg whites until soft peaks form, then gently fold them into the waffle batter (**it works best to fold in the egg whites 1/3 at a time)
-Cook according to your waffle iron’s instructions

Deep-frying the leftovers:

-separate waffles into individual segments

-in a bowl, gently beat 3 eggs

-dip the waffles in the egg batter, and deep-fry in 350 degree (Fahrenheit) oil for one minute per side

-toss with cinnamon sugar and serve immediately

Advertisements
Explore posts in the same categories: Breakfast

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: