This tasty potato waffle recipe is a game-changer! It skips the frying process, delivering soft, creamy potatoes with crispy edges using a waffle maker. Paired with roasted pumpkin, chanterelles and creamy burrata, these golden waffles redefine fritters. Incredibly. Crispy.
I’m excited to share this delicious potato waffle recipe that skips the traditional frying process yet still delivers incredible results. Potatoes cooked in a waffle maker become soft and creamy inside, with perfectly crispy brown edges. When paired with roasted pumpkin, chanterelles, and creamy burrata cheese, these golden waffles are a delightful twist on classic fritters—crispy, flavorful, and simply irresistible.
Check out more lunch recipes like
- Shaved asparagus avocado toast with poached eggs
- Lentil soup with pumpkin and eggplant
- Roasted Eggplant with Smokey Chickpeas and Parmesan
Storage tips
- Store the pumpkin topping and waffles separately in airtight containers in the fridge for up to 4 days.
- To reheat, warm the topping in a skillet and the waffles in a waffle maker or oven to keep them crispy.
- You can also freeze both the waffles and the pumpkin topping separately for future use.
Potato waffles with roasted pumpkin and chanterelles
This tasty potato waffle recipe is a game-changer! It skips the frying process, delivering soft, creamy potatoes with crispy edges using a waffle maker. Paired with roasted pumpkin, chanterelles and creamy burrata, these golden waffles redefine fritters. Incredibly. Crispy.
Ingredients
Waffles
- 1.1 pounds potatoes
- 1 tbsp all-purpose flour
- 1 egg
- salt
- vegetable oil - for frying
Pumpkin topping
- 1 burrata ball
- 1.1 pounds pumpkin - or squash
- 7 ounces chanterelles - or mushrooms
- 2 garlic cloves
- tsp dried thyme
- 1 tsp lemon juice
- salt
- black pepper
- 2 tbbsp unsalted butter
- ½ tsp chili flakes
- microgreens - or leafy salad
Instructions
- Preheat the oven to 180°C/350°F.
- Place the pumpkin on a baking sheet lined with baking paper, sprinkle with oil and season with a pinch of salt. Transfer to the oven and bake for 30 minutes.
- Heat the oil over high, add chanterelles and fry for 2 minutes, add garlic and cook for 2 minutes more. Add butter and season with salt, pepper, lemon juice and thyme. Combine with roasted pumpkin.
- Peel and grate the potatoes on a small mesh grater. Set aside. After 5 minutes pour off the collected juice. Add flour, egg and salt. Stir to combine. Heat the waffle maker and brush with oil. Add a portion of the potato batter and cook until golden brown. Brush the waffle maker with oil before each bake.
- Serve the potato waffles warm with burrata cheese, roasted pumpkin and chanterelles. Sprinkle with chili flakes and micro greens. Enjoy!
Nutrition
Calories: 226kcalCarbohydrates: 36gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 57mgSodium: 34mgPotassium: 1231mgFiber: 5gSugar: 5gVitamin A: 10940IUVitamin C: 37mgCalcium: 60mgIron: 4mg
Tried this recipe?Let us know how it was below!
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