Do you have a zucchini sitting around and you have no
idea what to do with it? If you have a garden or if you know someone that does,
the odds are that you have a spare zucchini. You could go the easy route and
make some zucchini bread but that’s a little boring. How about pulling out your
waffle maker (I hope you have one) and waffle your zucchini!
Before my Grandma Jenny passed away last summer she moved
out of her condo and moved to Colorado. She had the opportunity to spend the
last months of her life constantly surrounded by family. Since she was moving
in with my uncle and his family she no longer needed most of the things in her home.
During her move all of grandma’s children, grandchildren and great-grandchildren
where given items from her home that she was able to select. I was blessed to receive
some beautiful stemware, a glass apple and a few things for my kitchen. The
waffle maker was included and I am happy to say that I use it a few times a
month. Each time I use the waffle maker I think of my grandma.
I love this recipe because it’s a great use of zucchini
and the other ingredients are always on hand. I love that it’s a savory recipe
so there is no sugar overload. At this point I’m not sure what to serve the
waffles with. I’m considering a meaty tomato sauce or some type of beefy gravy.
Husband enjoyed them plain. Try them and let me know what you would top them
with!
Enjoy!
2 cups shredded zucchini (roughly 2
medium zucchini)
1 large egg
¼ cup milk
½ cup grated Parmesan
½ cup flour
Salt
Black pepper
Place the shredded zucchini in a
colander and sprinkle with about ¼ teaspoon of salt. Let the salted zucchini
sit for about 30 minutes. Then rinse well with cold water and press out as much
of the water as possible. Blot dry with a lint-free towel or paper towels.
Preheat the waffle iron to medium and
the oven to its lowest setting.
In a large bowl, whisk together the
egg, milk, and half of the Parmesan. Add in the flour, ¼ teaspoon salt and ¼ teaspoon
freshly ground black pepper. Mix in the zucchini and toss until everything is
well-combined.
Coat the waffle iron with nonstick
spray or brush it with a neutral oil. Place rounded tablespoons of the batter on
the waffle iron, leaving room for the fritters to spread slightly. Close the
lid and cook until lightly browned, about 3 minutes. Transfer finished fritters
to the oven to keep warm while you cook the remaining fritters. Serve topped
with the remaining 1/4 cup Parmesan.
http://food52.com/recipes/30514-waffled-zucchini-parmesan-fritters
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