These zucchini waffles fry up golden and crisp at the edges with a soft, tender middle. Ideal for a satisfying breakfast or a quick bite: serve with a spoonful of garlicky yogurt sauce, a slice of smoked salmon, or simply fresh vegetables.
Ingredients
- Zucchini — 1 lb 2 oz (500 g)
- Eggs — 2 large
- All-purpose flour — 1 cup (120 g)
- Melty cheese, finely shredded — 2.75 oz (80 g)
- Garlic — 2 cloves
- Fresh dill, chopped — 2 tbsp
- Scallions, thinly sliced (optional) — 2 tbsp
- Baking powder — 1 tsp
- Salt — 3/4 tsp
- Freshly ground black pepper — 1/4 tsp
- Neutral oil for greasing the waffle iron — 1 tbsp
- Plain yogurt (for the sauce, optional) — 2/3 cup (150 g)
- Garlic (for the sauce, optional) — 1 clove
- Lemon juice (for the sauce, optional) — 1 tbsp
- Fresh dill, chopped (for the sauce, optional) — 1 tbsp
- Salt (for the sauce, optional) — 1/4 tsp
Step-by-step recipe
- Coarsely grate the zucchini, sprinkle with a pinch of salt, and let stand 10 minutes. Squeeze out excess liquid thoroughly through a sieve or clean towel.
- Preheat the waffle iron to medium-high.
- In a bowl, whisk the eggs with the salt and pepper, then add the minced garlic.
- Fold in the well-squeezed zucchini, dill, scallions, and shredded cheese.
- Whisk the flour with the baking powder, then add to the zucchini mixture. Mix just until a thick, even batter forms.
- Lightly brush the waffle iron plates with neutral oil.
- Scoop portions of batter (2–3 tbsp per waffle) and cook 4–6 minutes until deeply golden and crisp.
- Transfer finished waffles to a wire rack for 2–3 minutes to preserve their crunch.
- Sauce (optional): Stir together the yogurt, minced garlic, lemon juice, dill, and a pinch of salt.
Nutrition per serving
| Metric | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 13 g |
| Fat | 13 g |
| Carbs | 25 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 600 mg |
Serving and storage
Serve the waffles hot with yogurt sauce, sour cream, or a soft cheese. They’re excellent with smoked salmon, avocado, and fresh herbs. Cool leftovers on a rack and refrigerate for up to 2 days. To re-crisp, warm in a toaster or oven at 400°F (200°C) for 4–6 minutes.
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Tips & variations
- Squeeze the zucchini as dry as possible — that’s the key to a crackly crust.
- Resist opening the waffle iron too soon: give the waffles 3–4 minutes to set.
- For extra crunch, swap 1–2 tbsp of the flour for cornstarch or potato starch.
- Sub in oat or rice flour (you may need to adjust to reach a thick batter).
- Season to taste: paprika, garlic powder, or red pepper flakes work well.
- Choose a good-melting cheese: Gouda, cheddar, or a Swiss-style cheese.
FAQ
Can I make these without a waffle iron?
Yes. Cook small scoops of batter in a well-heated skillet with a thin film of oil, like fritters, 2–3 minutes per side.
How do I make the waffles crispier?
Drain the zucchini thoroughly, preheat the waffle iron well, and don’t lift the lid for the first 3–4 minutes. Swap some flour for starch.
What can I use instead of all-purpose flour?
Oat or rice flour, or a gluten-free blend. Adjust the batter thickness as needed.
Can I freeze cooked waffles?
Yes. Cool completely, freeze in a single layer, then transfer to a bag. Reheat from frozen in a toaster or hot oven.
What add-ins work well?
Corn, peas, bacon, smoked cheese, grated carrot, or your favorite herbs — fold in to taste.