It's almost Maryland Day so I tried to bring a little Baltimore and Eastern Shore flavor to the un-chicken and waffles. The only think I would change is, I would have left the fries in the waffle iron a little bit long. They sure did crumble and not keep a waffle shape. Still tasted good!
Sources: Me! | Serious Eats | Food Network
Serves: 4-6| Time: 1 hr 25 min (make fries a day or two before)
Ingredients
Boardwalk Fry Waffles
1 1/2 pounds russet #potatoes
Peanut oil, for frying
Salt
Un-chicken
1 cup coconut milk (the drinkable kind)
1 tbsp lemon juice
1 tbsp coconut aminos
5 pieces king oyster #mushrooms
Oil, for frying
1 cup all purpose GF flour
2 tbsp cornstarch or tapioca flour
2 tbsp Old Bay seasoning
Vegetable oil, for frying
To serve
Salt & Honey or Agave
Instructions
Make the fries the day before. Fill a bowl with cold water. Slice the potatoes lengthwise into 1/4-inch-thick slices, then stack the slices and cut into 1/4-inch-wide sticks. Transfer the potato sticks to the water as you go. Drain the potatoes and rinse under cold running water until the water runs clear. Spin in a salad spinner to remove the excess water, then pat dry.
Heat 3 to 4 inches peanut oil in a wide, deep pot over medium-high heat until a deep-fry thermometer registers 300 degrees F. Fry the potatoes in 2 batches until about halfway cooked, 3 to 4 minutes per batch. Remove with a slotted spoon and transfer to paper towel-lined baking sheets to drain.
Increase the oil temperature to 365 degrees F. Fry the potatoes again in 3 or 4 batches, turning and stirring with tongs, until golden brown, about 3 minutes per batch. Transfer to fresh paper towels to drain. Store in refrigerator until ready to use.
Preheat a Belgian waffle iron according to manufacturer instructions. Add half of french fries and press down firmly to compress (If using a two-well waffle iron, fill both sides). Cook until completely crisp and golden brown, 10 to 15 minutes. Remove and sprinkle with salt.
Meanwhile, work on your fried un-chicken. Or have your partner do it. Cooking is always more fun when it's done together.
For the un-chicken/mushrooms, add lemon juice into your coconut milk, along with the coconut aminos. This is your vegan buttermilk.
Clean your mushrooms. Place them in the vegan buttermilk and set it aside.
Mix together flour, bread crumbs, starch and spices.
Heat your oil to about 350°F.
When your oil is hot, take a mushroom piece covered in vegan buttermilk and drop it into the dredging bowl. Make sure to pack the dredging mix into the mushroom. Then gently shake off any excess before dropping it carefully into the hot oil.
Add more pieces without crowding your pan. Cook each piece until both sides are deep golden brown, about 2 to 3 minutes on each side. Remove from oil and gently shake off any excess oil.
Now that everying is ready, plate the waffles, and pile the with fried un-chicken on top. Sprinkle salt and drizzle honey on top. Enjoy!