Rachael Rays Savory Ricotta Waffles With Red Hot J... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another surprising dish that looks like one thing tastes like another! Ingredients:
1 large yellow-fleshed potato, peeled and cut into 1/2 in pieces |
5 tablespoons extra virgin olive oil |
1 red onion finely chopped |
salt |
1/4 teaspoon crushed red pepper flakes |
1/4 cup honey |
juice of 1 lemon |
1/4 cup red wine vinegar |
1 cup ricotta cheese |
5 large eggs |
3/4 cup flour |
1 teaspoon baking powder |
1 teaspon ground cumin |
cooking spray |
sour cream, for serving |
Directions:
1. in a small saucepan of salted water, bring the potato to a boil
2. lower heat and simmer until tender, about 10 min
3. drain, return to pot and mash with 1/4 cup olive oil
4. let cool
5. meanwhile, in a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat
6. add the red onion, season with salt and cook until soft, about 10 min
7. stir in the crushed red pepper and cook for 1 min
8. stir in the honey and lemon juice and cook until the mixture is reduced to a jam like consistency, about 10 min
9. remove from heat and stir in vinegar
10. preheat a waffle iron
11. using an electric mixture beat the potato, ricotta, eggs, flour, baking powder, cumin, and 1 teaspoon salt on low speed until smooth, scraping down the sides of the bowl
12. grease the waffle iron with cooking spray
13. working in batches, pour 1/2 cup of batter into the center of the iron, close and cook according to manufacturer's instructions
14. serve with the jam and a dallop of sour cream
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