When we moved into our new home three months ago, I lost our precious waffle maker. I mean waffles, common Steffi how can you forget such an important item. Well I finally got a new one. My kids were excited, waffles for breakfast, lunch, snack…uhm hello butter, honey, syrup, fruit…wrong
I always had a thing for savory waffles, savory pancakes, much to the surprise of my children. Savory waffles are great just by themselves with a little salad on the side, some dip, maybe an egg on top…
These savory zucchini waffles are loaded with fresh grated zucchini , mixed with garlic parsley pesto and aged gouda and baked into delicious, crisp goodness, even my sweet tooth boys liked them. Try them today, your taste buds will thank you.
For the parsley pesto
- 1/2 cup chopped parsley
- two cloves of garlic
- 1/4 rapeseed oil or olive oil
- salt and pepper to taste
For the batter
- 3/4 cup flour
- 1 egg
- 1/2 cup of milk
- 1/2 cup grated aged gouda (or gruyere, or parmesan, or…)
- 1/4 cup herbed cheese spread (think Alouette or Boursin)
- 1tsp egg white powder
- 1/2tsp baking soda
Directions
- Great the zucchini, sprinkle with a bit of salt and let rest for 15-20min. The zucchini will draw a lot of water out and we want to get rid of as much as possible.
- Squeeze the grated zucchini ( I usually use a flour sack towel) Squeeze as much liquid out as possible., be tough of them, squeeze hard it will count towards your daily workout.
- Preheat your waffle iron and brush generously with oil that has a high smoke point. ( I use canned ghee)
- Combine all ingredients until the batter is thick and lumpy.
- To make the waffle, depending on the size of your iron, scoop between 1/3 and 1/2 cup in the middle of your iron. Close and bake for three to 4 minutes. You might have to experience a bit to reach your desired color and texture. My iron flips, so once I close the lid, the ready light goes off after about 1 1/2 minutes. That s when I rotate my waffle iron, until the light comes on again. Then I give it another minute to ensure they are really crispy. To keep them crispy place in one layer one a cooling rack, placed on a large cookie sheet and keep in your oven on warm (180 degrees). If you want them softer, you can stack them on top of each other).
Serve immediate while they are hot. Experiment with dips. I served mine with Tzatziki and Shakshuka
