Zucchini-Cheddar Waffles

READY IN: 1hr
Recipe by ratherbeswimmin

Dorie Greenspan

Top Review by Sarah Lewis

These waffles were delicious. I served them at a "waffle party" with sides of sour cream and salsa, and everyone raved about them. The only downside is that they stuck to my waffle iron very soundly, even after spraying with copious amounts of oil. I added some more flour (it was a very wet batter) and that seemed to help somewhat.

Ingredients Nutrition

Directions

  1. Pour the olive oil into a small heavy skillet and warm over very low heat.
  2. Add in the shallot and garlic; stir to coat with oil.
  3. Heat for 1 minute, just until you can smell the warming ingredients.
  4. Remove the pan from stove and cool briefly.
  5. Meanwhile, whisk together the buttermilk and eggs in a bowl.
  6. Add the contents of the skillet to the buttermilk mixture and whisk vigorously to combine; reserve.
  7. Preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat oven to 200°.
  8. In a big bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and nutmeg.
  9. Grate the zucchini and cheddar into the bowl; mix with a rubber spatula (or your hands) to distribute evenly.
  10. Pour the liquid ingredients over the dry ingredients and stir with the spatula until just combined.
  11. Lightly butter or spray the grids of your iron, if needed.
  12. Brush or spray the grids again only if subsequent waffles stick.
  13. Spoon out 3/4 cup of batter (or slightly more than your iron's manufacturer recommends) onto the hot grids.
  14. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids.
  15. Close the lid and bake until browned and crisp; serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
  16. Top w/ yogurt or sour cream; serve with side salad for a nice lunch.

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