Baked Insect Waffles (Extreme)
Insect consumption – or entomophagy – has been part of the diet of many cultures for centuries, especially in Southeast Asia, Africa, and South America. In recent years, the acceptance of insect-based foods has been gaining ground in Europe as well, as they represent an excellent, sustainable source of protein. The roasted insect waffle recipe combines a familiar form with bold ingredients: crispy crickets and mealworms add an exciting texture to the savory batter. As the steam from the warm waffle meets the fresh garlic dip, the aroma alone offers a special experience. Perfect for themed dinners, extreme gastro-adventures, or if you want to try a new, sustainable food. Tip: guests will be surprised, but the brave ones are sure to find a new favorite!
Ingredients for this recipe
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Preparation Steps
1
Melt the butter over low heat and let it cool slightly. Tip: It should be lukewarm to prevent cooking the eggs during mixing.
2
In a large bowl, whisk together the eggs, milk, melted butter, and salt. Gradually add the baking powder and flour, mixing until smooth. Tip: If lumpy, use an immersion blender or sift the flour beforehand.
3
Preheat the waffle iron and grease it lightly with oil or butter. Pour in the batter and cook until golden brown, about 5 minutes. Tip: Avoid opening the waffle iron during cooking, as the waffle may fall apart.
4
Meanwhile, prepare the roasted insects: if using pre-cooked packaged insects, lightly toast them in a dry skillet. Tip: Sauté in a little oil over medium heat for 1-2 minutes to make them crispier.
5
When serving, place the roasted crickets and mealworms on top of the waffle. Mix the herb dip with minced garlic and spoon it next to or over the waffle. Tip: The flavor harmony is best when the dip is served cold next to the warm waffle.
