I always wanted a waffle maker - waffles is my favorite hotel breakfast. When I finally got one for Christmas, I quickly get tired of sweet waffles and long wanted to try something different.
So finally, zucchini season came, and I thought: why not? I love zucchini pancakes - zucchini waffles should not be that different!
Look closely - it is practically a serving of vegetables, crunchy on outside - rich and moist on the inside! :D
I started with a basic recipe I found on the net and it turned out all flour (hard like a shoe-sole)! I iterated, made some changes and here is...
Shred zucchinis and onion, add salt, mix a bit and leave it on the colander for 10-15 min to drain the excess of liquid. I store the liquid in the freezer to later add it to soups. It depends on the time of the year (early in the season zucchinis are very watery - but 2 medium size zucchinis shredded should make about 2 cups.
Meanwhile beat eggs in a bowl, add oil and minced garlic. Mix-mix-mix.
Add zucchinis to the mixture. Mix-mix-mix.
Add the pancake mix. Mix-mix-mix. The batter should look like the one for pancakes.
If you are adding minced greens (fresh or dry) - that's the time for it.
Set waffle maker on low[er] - mine is 2 of 4. It takes about 10 min for a zucchini waffle to get ready (a bit longer than a regular waffle, but so worth it!)
Makes about 3 waffles. They are awesome when crisp (straight from the maker) - but you can always toast them later.
The waffles go great on their own (think mostly veggies plus a bit of bread), with any protein - or a supplement to the dinner.
Think same old potato pancakes with way less oil!
