Savory Zucchini-Parmesan Waffles
Will it waffle? We’re only now discovering what an important question this is. We love discovering new uses for our kitchen tools—the slow cooker, the pressure cooker, the blender, and the rice cooker have all been the source of new culinary discoveries this year. But what about the waffle iron? A quick internet search led us to Daniel Shumski’s fun cookbook and website and we’ve been waffling ever since. Savory waffles have been seeing us far past breakfast, through lunch, and into dinner, and they’re a great way to work vegetables onto the family table in a delightful new way. As soon as zucchini makes an appearance in early summer, we usually jump right on the fritter train, but this year, waffles are the way to go. These are great hot or at room temp, so don’t be afraid to pack them up for lunches or a picnic—make a big batch at the beginning of the week and just rewarm in the toaster oven. A quick cherry tomato salad makes a lovely side, or pair them with creamy tomato soup on rainy days.
Makes: 8 tiny waffles or 4-6 larger ones.
Total Time: 35 minutes
- 2 c. grated zucchini
- 1 egg
- ¼ c. milk
- ½ c. grated parmesan
- ½ c. flour
- salt & pepper to taste
- pinch of Aleppo pepper
- Heat waffle iron to medium-high. Toss grated zucchini with a big pinch of salt and place in a colander to drain for 20 minutes.
- While waffle iron is heating, make the batter. Rinse grated zucchini under cool water and squeeze out as much moisture from the zucchini as possible. Place zucchini in a medium mixing bowl and add egg, milk, and parmesan. Whisk until all ingredients are incorporated. Sprinkle flour over the top of the mixture and fold in gently. Season to taste with salt and pepper.
- Spray or lightly brush waffle iron with oil and add 2-4 Tbs butter to the center of your waffle iron, depending on how large you want your waffles. Close the lid and cook until waffles are golden brown and crisp. Remove and repeat with remaining batter. Serve topped with additional grated parmesan.