Tempura Waffles
Breakfast Took a Wrong Turn
Waffles are great. But that extra crunch? That's the good stuff. Dip them in tempura batter, fry both sides, then stack them with whipped cream, strawberries, Nutella, powdered sugar, and syrup. Breakfast? Dessert? There's no debate, it's delicious.
INGREDIENTS
- 4 store-bought waffles, thawed
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Whipped cream
- 5 strawberry halves
- 1 dollop Nutella
- Powdered sugar
- Pancake syrup
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Prep
Slice the strawberries in half and set out the whipped cream, Nutella, powdered sugar, and syrup.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 4: Fry Fearlessly
Coat both sides of each thawed waffle in batter. Carefully place the waffle in the 380°F oil and fry for 90 seconds, flipping after 45 seconds so both sides get crispy.
STEP 5: Build & Enjoy
Layer whipped cream between the waffles. Top with five strawberry halves, add Nutella in the center, then finish with powdered sugar and pancake syrup.
