Ingredients:
1/2 cup mashed potatoes (leftover)
2 large eggs, beaten
3 TBS brown sugar
1/3 cup vegetable oil
1 cup buttermilk
1 tsp vanilla
3 cups zucchini, grated
1/4 cup fresh parsley, chopped
1 1/2 cups potato flour
1 cup ground oats
3 tsp baking powder
3/4 tsp cinnamon
3/4 tsp ground cloves
1/4 tsp salt
1 tart apple, sliced into thin rings
Chicken Ingredients:
2 large chicken breast, cut in half lengthwise and then again cut opposite directions (making 8 sliders)
1 cup potato flour
2 eggs, beaten
1 cup ground pistachios
1 lime, zested (reserve juice)
1/4 tsp salt
1/4 tsp course black pepper
1 cup cooking oil.
Brie Aioli:
5 ozs cream brie, softened
3 TBS mayonnaise
2 TBS fresh chopped parsley
1 TBS lime juice
1/8 tsp salt
1/8 tsp course black pepper
Directions:
1. Plug in a waffle iron. I use one that makes round waffles that can be cut into quarters.
2. In large bowl mix together potatoes, eggs, sugar, oil, buttermilk, vanilla, zucchini and parsley. Stir
3. In separate bowl blend together potato flour, oats, baking powder, cinnamon, cloves and salt.
4. Make waffles according to directions. Break waffles into quarter pieces for slidders. Put aside.
5. Chicken: Heat oil in large saute pan. Set up dredging station by placing flour in a bowl. Beat eggs and place in separate bowl. Place pistachios in third bowl. Add salt, pepper and lime zest to pistachios.
6. Season chicken with salt and pepper. Dredge chicken into flour, then into egg, then into pistachio mixture. Coat both sides. Place chicken into hot oil. Saute on med/high heat until brown. Flip and saute remaining side until brown. Approx. 5 mins on each side.
7. Remove from pan and place on paper towels, cover to keep warm. Repeat process for remaining chicken.
8. Aioli: In medium size bowl add all ingredients, stir well.
9. Assemble waffle slidders by adding a piece of chicken to quarter of the waffle. Add apple slice and dollop of brie aioli. Top with another quarter piece of waffle.
Makes 8 slidders
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