Zucchini-Cheddar Waffles





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