Spicy Potato Waffles with Dip

For the waffles: Peel the potatoes and press them through a potato press. Warm the buttermilk to lukewarm and let the yeast dissolve in it. Mix the yeast buttermilk, potatoes, semolina, flour, potato flour, eggs, chopped oregano and salt into a dough and leave in a warm place for about 30 minutes.

For the dip, clean, seed and chop the chili pepper (wear rubber gloves). Mix with whipped cream, cottage cheese, cream cheese and juice of one lemon and season with salt. Sprinkle the dip with chives if desired.

Grease the waffle iron and pour in 2-3 tablespoons of waffle batter. Bake waffle until golden brown. Bake the rest of the batter into waffles as described and bring to the table still warm with the dip.

Pressed through ~ steam out well, continue to use on the spot. Very good.

Serve with dip made from: 200 g cottage cheese, 150 g low-fat quark, 200 g sour cream or crème fraiche, 3 salt, chives, chili peppers, pepper, juice of one lemon.

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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