Description
Crispy potato waffles topped with sweet roasted pumpkin and buttery chanterelles, creating a warm and rustic autumn-inspired dish.
Ingredients
Scale
- 3 large russet potatoes, grated
- 2 large eggs
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups pumpkin, cubed
- 2 tablespoons olive oil
- 1 and 1/2 cups chanterelle mushrooms, cleaned
- 1 tablespoon butter
- 1 teaspoon fresh thyme, chopped
- Maple syrup or honey, optional
Instructions
- Preheat oven to 400 degrees Fahrenheit and heat your waffle iron.
- Grate potatoes, squeeze out excess moisture, and mix with eggs, flour, salt, and pepper.
- Spread pumpkin on a baking sheet, toss with olive oil and thyme, and roast for 20 to 25 minutes.
- Add potato batter to the waffle iron and cook until golden and crisp.
- Sauté chanterelles in butter until golden.
- Top waffles with roasted pumpkin and chanterelles.
- Serve warm with herbs or a drizzle of maple syrup if desired.
Notes
- Squeeze potatoes well to avoid soggy waffles.
- Do not overcrowd mushrooms to ensure proper browning.
- Roast pumpkin at high heat for caramelized edges.
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 6g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg
Keywords: potato waffles, chanterelles, roasted pumpkin, autumn breakfast, savory waffles