Savory zucchini waffles
by Tavolino
Savory waffles that are crispy on the outside and soft on the inside, made with grated zucchini, buckwheat flour, and melting Emmental cheese.
Ingredients
- Zucchini 2
- Buckwheat flour 180 g
- Cornstarch 90 g
- Milk 90 ml
- Grated Emmental cheese 150 g
- Eggs 3
- Baking powder 5 g
- Spices (thyme, herbs, garlic, cumin) 1 tsp
- Salt to taste
- Pepper to taste
Preparation
- 1
Finely grate the 2 zucchini.
- 2
Squeeze the grated zucchini in a clean kitchen towel to extract as much water as possible.
- 3
In a mixing bowl, combine the 180 g of buckwheat flour, 90 g of cornstarch, and 5 g of baking powder.
- 4
Add the 3 eggs, 90 ml of milk, and 150 g of grated Emmental cheese to the mixture.
- 5
Fold the drained zucchini into the batter.
- 6
Season with 1 tsp of spices, salt, and pepper.
- 7
Mix everything well until you have a smooth batter.
- 8
Preheat the waffle iron and lightly grease it.
- 9
Pour a ladleful of batter into the hot waffle iron.
- 10
Cook for about 8 minutes until the waffles are golden and crispy.