Fried quail with waffles and maple syrup
6 servings
40 minutes
Fried quails with waffles and maple syrup is an exquisite combination of crispy golden crust, tender meat, and sweet, gooey sweetness. This recipe is inspired by Southern French gastronomy, where savory and sweet are skillfully combined. Quails soaked in cream and coated in spicy breadcrumbs become airy and aromatic. Waffles toasted to a golden hue absorb butter with a hint of chili pepper, creating a delightful balance of flavors. Maple syrup adds the finishing touch, tying the textures and shades of the dish into harmonious unity. This dish is suitable for an elegant breakfast or festive dinner, impressing with its refined taste and appetizing appearance.
1
Salt the quails, place them in a bowl, and pour cream over them.
- Quail: 4 pieces
- Cream 33%: 250 ml
2
Mix flour, breadcrumbs, paprika, mustard, nutmeg, and a tablespoon of coarse salt separately. Transfer the mixture to a large paper bag, add the quails after shaking off excess cream, and shake to coat the birds with the flour mixture on all sides.
- Wheat flour: 375 g
- Ground crackers: 60 g
- Paprika: 1 teaspoon
- Dry mustard: 1 teaspoon
- Ground nutmeg: 5 g
- Coarse salt: to taste
3
Pour oil (10-15 cm layer) into a skillet (or steel pot). Heat and place quails at the bottom, adding 20 grams of butter. Fry for two minutes on each side until crispy.
- Vegetable oil: to taste
- Butter: 80 g
4
Fry the waffles and spread with a mixture of butter and hot red pepper. Serve the quails with waffles, drizzled with syrup.
- Waffles: 4 pieces
- Butter: 80 g
- Ground chili pepper: 5 g
- Maple syrup: 125 ml