Savory Zucchini Waffles with Parmesan

Prep 15 min·Cook 15 min·Total 30 min·2 servings (about 6 waffles)·VEGETARIAN·480 kcal

Stacked savory zucchini waffles with grated Parmesan and pea shoots on a plate

Ingredients

For the waffle batter

2 medium zucchini (about 350 gr (12 oz.))
1 tsp salt (for drawing out the water)
2 eggs
50 gr (1.8 oz.) Parmesan (finely grated)
100 gr (3.5 oz.) flour
1 tsp baking powder
1 garlic clove
1 tsp Italian herbs
fresh thyme (or dried)
1 tsp paprika powder
1 pinch nutmeg
2-3 Tbsp plain yogurt
salt and pepper (to taste)

For cooking and serving

2 Tbsp olive oil (for the waffle iron)
Parmesan and fresh herbs (to finish)

Equipment: Waffle iron, Coarse grater, Clean tea towel, Large bowl, Cooling rack

Instructions

Draw the water out of the zucchini

1.Wash the zucchini and grate them coarsely.
2.Mix them with 1 teaspoon of salt and leave them for 10 minutes so they draw water.
3.Then wring the zucchini out firmly in a clean tea towel until barely any liquid comes out.

Mix the batter

1.Peel the garlic clove and chop or press it finely.
2.Whisk the eggs in a large bowl.
3.Add the finely grated Parmesan with the flour, baking powder, garlic, Italian herbs, thyme, paprika, nutmeg, salt and pepper to the eggs and stir together.
4.Fold in the wrung-out zucchini and add 2 to 3 tablespoons of plain yogurt depending on how moist it is, until the batter is thick and spoonable.

Cook the waffles

1.Preheat the waffle iron and grease it with olive oil.
2.Add one portion of batter at a time and cook the waffles until golden and crisp.
3.Lay the finished waffles out singly on a cooling rack so they stay crisp, and repeat until all the batter is used up.

Serve

1.Serve the waffles warm, with a little grated Parmesan and fresh herbs on top.

Notes

Tip from my kitchen: wringing the zucchini out is not optional. Zucchini is more than 90 percent water, and skipping that step gets you soft, pale waffles instead of crisp ones. I salt the grated zucchini, leave it for 10 minutes and then wring it out properly in a tea towel, and a surprising amount of liquid comes out. I always grate the Parmesan finely rather than coarsely, so it spreads through the whole batter and catches slightly on the edges of the waffle iron, which is exactly what gives those crisp rims. The yogurt goes in right at the end and only until the batter is spoonable. Never stack the finished waffles, lay them out singly on a rack instead, otherwise they soften in their own steam.

Nutrition per serving: 480 kcal · 20 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook