Parmesan Waffles with Lemon Ricotta
Give waffles a savory makeover with a dollop of creamy ricotta cheese and grated Parmesan stirred into the batter.
Ingreadient:
- 1 c. whole milk
- 1 large egg
- 1 Tbsp. vegetable oil, plus more for brushing
- 1 1/4 cups all-purpose flour
- 1 Tbsp. sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/3 c. grated Parmesan cheese
- 1 1/4 c. ricotta cheese
- Milk, for thinning ricotta if needed
- 1 tsp. lemon zest, plus more for serving
- 3 Tbsp. small mint leaves, 1 tablespoon chopped, plus more for serving
- Kosher salt and pepper
- 1 1/2 c. grape or cherry tomatoes, halved or sliced if large
- 1 Tbsp. olive oil
Direction
- Make waffles: Fit wire rack inside rimmed baking sheet and heat oven to 225°F.
- Step 2In medium bowl or measuring cup, whisk together milk, egg, and vegetable oil until smooth.
- Step 3In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt; make well in center and gradually whisk in milk mixture until mostly smooth (some small lumps are OK). Fold in Parmesan.
- Step 4Adjust GH Belgian and Stuffed Waffle Maker to make thin (unstuffed) waffles and heat until green ready light turns on, about 3 minutes (or use other waffle maker and follow manufacturer’s directions).
- Step 5Lightly brush vegetable oil on upper and lower plates of waffle maker. Add 1/4 cup batter directly to center of machine (batter will spread out on its own), close lid and use handle to flip waffle maker over to other side; cook until green light reappears, 2 to 3 minutes (3 minutes for crispier waffles). Transfer waffle to prepared rack and keep warm in oven. Repeat with remaining batter, brushing with additional vegetable oil only if necessary.
- Step 6Meanwhile, make topping: Using electric mixer, beat ricotta on medium, adding milk if needed, until light and fluffy, 2 to 3 minutes. Mix in lemon zest and chopped mint. Taste and season with 1/8 teaspoon salt if needed.
- Step 7In medium bowl, toss tomatoes with olive oil and a pinch each of salt and pepper, then remaining 2 tablespoons mint leaves (tear into smaller pieces if large). Serve waffles topped with ricotta as well as tomato mixture and sprinkled with additional mint and lemon zest if desired.