I took a break to learn some more about WordPress and, well, to procrastinate. I’m back. It turns out that I like working with the waffle iron more than with the foamer – although, at some point in the near future, I see a decadent dessert comprised of a sweet chewy waffle, a savory sweet ice cream, some exotic whipped creamy thing, and my super dark hot fudge… Anyway, wrap your mind around this in the meantime:
Tzatzikaffle…. even better than the spanikopita-rice I’ve been hoovering of late.
Tatziki Waffle with Feta
If I do say so, I make pretty good Tatziki. Equal parts really good drained Greek yogurt, grated drained cucumber, and Toum (See this recipe from Serious Eats). Add a little dill, salt if needed, olive oil if needed. Stir to combine and put it on everything until it’s gone. I’ve gotten into no-knead stuffed breads and thought it might be a good concept to apply to waffles. Hence the Tatzikaffle.
Note the fresh green flecks, the caramelized chunks of feta, the brown light crispiness of the waffle…I swoon.
It turns out that I like thicker waffle batter (more on this later) and here is the consistency that worked in this case. Almost like running mashed potatoes.
Before progressing to the waffle, I tried grilling haloumi cheese on my waffle iron. Of course, that’s originally the reason for the Tzatziki, so you can see its consistency too. In fact, haloumi might be a good substitute or an add to the feta.
The other thing I’ve been researching is recipe widgets and plugins. I know, can you believe there is a difference? Here’s my first go with the cookbook recipe plug in.
Tzatziki and Feta Cheese Waffles
Yield 2-4 Waffles
Note: you could use prepared Tzatziki, otherwise see a rough ratio based recipe in the opening paragraph. These waffles are crispy outside, gooey inside, and have a tangy taste. They'd be great with soup or a salad - maybe as the "pita bread" for a gyro?
1 cup Tzatziki
1 cup flour
3 teaspoons baking powder
1/2 cup crumbled feta cheese
1/2 cup water
- In a medium bowl, stir the egg and Tzatziki to combine.
- Stir in the flour, baking powder, and cheese.
- Add enough of the water to make a thick but pourable batter. Set aside while waffle iron heats.
- Preheat the waffle iron. (My waffle iron has 4 heat settings, I cooked these on 3)
- Pour and/or spoon batter onto the waffle iron. I made 3 regular sized and 1 small waffle from this recipe so, adjust to take about 1/4 of the batter or 1/3. Cook until steam stops pouring out and waffle turns golden brown and crispy on the outside.
- Transfer the waffle to a rack while proceeding to cook the remaining batter.
Cuisine Greek Fusion