Everyone thinks of waffles for breakfast ….made in a round or square pan. You pour in some batter and it comes out baked with holes. Well, here’s a confection that is deep fried and then dipped in chocolate or dusted with powdered sugar for a heavenly dessert treat! As much as I’m a chocoholic, I like these best with powdered sugar…it’s lighter and more delicate, just like the pastry itself.
It is made using one of the pieces of a kit that has a daisy-shaped waffle design. My kit also has a butterfly and a deep cup or patty shell perfect for filling with tiny, individual servings of mousse – Chantilly cream – or other holiday treats. Check them out in your local kitchen store. Mine is cast aluminum and has lasted more years than I’ll willing to admit!
Deep Fried Daisy Waffles
- 4 cups corn, canola or peanut oil for frying
- 1/2 c evaporated milk (NOT sweetened condensed milk)
- 1/2 c water
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 egg, unbeaten
- 1 c flour, sift then measure into a deep bowl
- 1 bar Dark chocolate (at least 72% cocoa), melted, optional
- Powdered sugar, optional
Start heating the oil to 365 while you are making the batter.
In a bowl combine milk, water, sugar, salt and egg until well blended. Slowly stir into sifted flour, stirring until smooth (no lumps in this batter). Batter will have the consistency of heavy cream.
When oil is at 365, dip the waffle iron into the hot oil for about 15 seconds, covering waffle iron completely. Shake off oil, then dip iron into batter ALMOST to the top but not quite. Don’t let it go over the top or you will have trouble getting it off the mold. Immediately place in the oil and hold it for a few seconds. Batter will expand and drop off into the oil. Continue until the pan is full without crowding. When the first one is golden brown, gently turn it over so the underside becomes golden. It will only take a few seconds. Watch that they don’t burn – they really cook quickly! Remove with a slotted spoon or wire mesh screen, let oil drip back into the pan and set on paper towels to cool.
Continue as above, checking to be sure oil remains at proper temperature before adding more waffles. When all are cool, melt chocolate and carefully dip tops of waffles into chocolate. Let set until chocolate hardens. Or, just dust with powdered sugar and enjoy.
Makes about 60 waffles. Will keep up to 3 days in a tightly closed can. Reheat in a warm oven to recrisp (if not chocolate coated).
Tip from the Toque: If they stick to the iron, the oil is too hot. Tap it with a knife and it should drop off. Watch the temperature and keep it at 365.
Once oil is cool, strain it through several layers of cheesecloth and pour it into a clean, empty bottle for reuse for deep frying. Oil can be reused 3-4 times. Check it before use to be sure it doesn’t smell rancid. If it does, discard. Discard after frying fish!