Madras curry waffle
A crispy and savoury variation on the classic waffle. Creation by Jonnie Boer, Librije's Atelier, Zwolle, the Netherlands.
Ingredients
| 800 g | flour | |
| 1000 g | milk | |
| 10 | eggs | |
| 1 tsp | 5 ml | salt |
| 1 tsp | 5 ml | baking powder |
| — | olive oil (as needed) | |
| — | Madras curry powder (as needed) |
Instructions
- Mix all the ingredients, except the oil and the Madras curry powder, to a smooth batter.
- Add the Madras curry powder to taste.
- Leave the batter to rest for ten minutes.
- Grease the waffle iron with the oil.
- Portion the batter into the waffle iron and bake until done.
- Leave the waffles to cool.
- Deep fry the waffles at 160°C until golden brown.
Serving suggestions:
- In a smaller version as a basis for a snack with sweet pepper and ginger components.
- In a smaller version as a basis for an amuse-bouche with lychee and tomato components.