January sparks organization activities for many people. Reorganizing kitchen cabinets is usually a popular one. But don’t put that waffle maker away just yet. There are many foods you can cook with it – really. In fact I was reading an article about a mother who was trying to get her children to eat dinner. They were picky eaters but loved waffles, so she waffled the dinner ingredients and they ate it!
So then I had to find out what other foods could be waffled. Here are a few ideas you might find interesting: Will it waffle, 22 things you can make with a waffle iron or 12 things you didn’t know you could waffle.
You’d think that zucchini is just a summer vegetable, and it is in most areas of the US, but it’s still easy to find and reasonably priced at the market in winter months. I wanted to try waffling some zucchini I had. This recipe is so versatile! These “waffles” could be cut in pieces and used as appetizers, served with eggs for breakfast, or as a side dish for dinner. The possibilities are almost endless.
Serves 4
Save RecipeIngredients
- • 2 cups shredded zucchini (roughly 2 medium zucchini)
- • 1 large egg
- • 1/4 cup milk
- • 1/2 cup grated Parmesan
- • 1/2 cup all-purpose flour
- • Neutral oil or nonstick cooking spray
- • Salt & pepper
- • Garlic powder
- • Onion powder
Instructions
- Put the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt. Let the salted zucchini sit for about 30 minutes. (I ran out of patience and only let it sit for about 10 minutes.)
- Preheat the waffle iron to medium and the oven or warming tray to its lowest setting.
- Whisk together the egg, milk, and 1/4 cup of the grated Parmesan in a large bowl. (I actually used all of the Parmesan - didn't have my glasses on when reading the recipe. Oops!)
- Combine the flour with about 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Rinse zucchini well with cold water and press out as much of the water as possible. Blot dry with paper towels. (I used a dish towel to ring out the zucchini well.)
- Mix together the egg and milk mixture to the dry ingredients (flour and cheese).
- Add zucchini and fold in until everything is well-combined.
- Coat the waffle iron with nonstick spray or brush it with a neutral oil.
- Measure out rounded tablespoons of batter (or more depending on the size of your waffle iron).
- Put batter in the waffle iron, leaving room for it to spread slightly.
- Close the lid and cook until browned, about 3-4 minutes. (I cooked mine 4 minutes - my waffle maker is a Belgian iron so it is deeper than normal).
- Transfer finished waffles to the oven to keep warm while you cook the rest.
Nutrition
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