How to Make the Best Zucchini Waffles

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Let me tell you, if your only experience with waffles has been the sweet, syrup-drenched kind, you’re in for a delightful surprise. Today, we’re whipping up something deliciously different – Zucchini Waffles!

Now you might be thinking, “Zucchini… in waffles?” Trust me, this unconventional fusion of garden-fresh zucchini and a breakfast classic is a match made in culinary heaven. It’s like the time I tried cheese curds for the first time – unexpected but oh-so-good.

So, grab your apron, round up your cereal, butter, and marshmallows, and let me show you how to transform these humble ingredients into the most delicious waffles you’ve ever tasted!

History of the Dish?

Since their humble beginnings, Zucchini Waffles have tickled our taste buds and defied dessert norms. These waffles, born from the sneaky desire to amp up our veggie intake, wield zucchini as their secret weapon.

A culinary brainwave in the late 20th century led to the marriage of this summer squash with traditional waffle batter. It turned out to be a match made in heaven, and soon, the humble zucchini was gracing breakfast tables in the form of light, fluffy waffles.

Over the years, this veggie-infused wonder has evolved, to accommodate dietary restrictions and taste preferences. From classic to gluten-free varieties, the Zucchini Waffle stands tall, a testament to our undying love for a good twist on staple recipes.

What Can You Serve With Zucchini Waffles?

With their subtle savory flavor, these waffles pair exceedingly well with various side dishes. Try a tangy tomato salsa or a bright, citrusy avocado salad for a refreshing contrast. These acidic elements balance the waffles’ earthy tones and bring a pop of color to your plate.

A drizzle of warm honey or a sprinkle of cinnamon sugar can transform your meal into a delightful surprise if you’re aiming for sweet and savory. For those who like to venture into the unknown, why not serve it alongside a bold, smoky barbecue chicken?

Remember, in the culinary world, bravery often results in unexpected deliciousness! Ultimately, the choice is yours; these waffles are your canvas, and the sides are your palette.

Ingredients

• Whole wheat pastry flour – Incorporates a nutty and wholesome flavor to the waffles, adding a nutritious touch to the recipe.
• Unbleached, all-purpose flour – Helps achieve a light and airy texture while providing structure to the waffles.
• Sugar – Sweetens the waffles, balancing the flavors and complementing the zucchini’s natural sweetness.
• Baking powder – Essential for creating a light and fluffy texture in the waffles.
• Salt – Enhances the overall flavor and balances the sweetness.
• Cinnamon – Adds a warm and aromatic touch, elevating the taste of the waffles.
• Buttermilk – Provides a tangy and creamy element, ensuring a tender and moist texture.
• Canola oil – Contributes to the waffles’ moistness and helps with browning.
• Eggs – Crucial for binding the ingredients together and providing structure.
• Shredded zucchini – The star ingredient, adding moisture, subtle sweetness, and a delightful green speckle to the waffles.

Preparation Instructions

1. Preparation: Start by preheating your waffle iron. If it has an adjustable heat setting, set it to medium-high. While it’s heating, prepare the zucchini. Wash a medium-sized zucchini, then use a box grater to shred enough for 1 cup. You don’t need to peel it. Set the shredded zucchini aside.
2. Dry Ingredients: In a large mixing bowl, combine 2 cups of whole wheat pastry flour, 4 cups of unbleached, all-purpose flour, 1/4 cup of sugar, 1/4 cup of baking powder, 1/2 tablespoon of salt, and 1/2 tablespoon of cinnamon. Whisk these ingredients together until they are well integrated, ensuring an even distribution of each element. This will result in a balanced taste in every bite of your waffle.
3. Wet Ingredients: In a separate medium-sized bowl, combine the 4 cups of buttermilk, 1 cup of canola oil, and four eggs. Whisk them together until you have a homogeneous mixture.
4. Combine: Gradually add the wet mixture to the dry mix, stirring gently with a spatula. The key here is not to overmix, which could result in tough waffles. Stir just until there are no dry streaks of flour.
5. Add Zucchini: Now, it’s time to fold in the shredded zucchini. Gently stir until the zucchini is evenly distributed throughout the batter. This will add a unique and delightful texture to your waffles.
6. Cook the Waffles: Lightly grease the preheated waffle iron (using canola oil or cooking spray), then ladle in the appropriate amount of batter for your specific waffle iron. Close the lid and cook until the waffles are golden brown and crisp. This usually takes about 5-7 minutes, which can vary depending on your waffle iron.
7. Serve: Remove the cooked waffles and place them on a serving plate. Continue with the remaining batter. Serve the waffles hot with your favorite toppings, such as maple syrup, yogurt, fresh berries, or a dusting of powdered sugar.

Note: If you need to keep the first few waffles warm while you finish cooking the rest, you can place them in an oven preheated to a low setting (around 200 degrees F) until you’re ready to serve.

 How to Switch This Up a Bit

How about we take a walk on the wild side? Let’s replace that zucchini with some sweet potatoes and add a pinch of cinnamon for a bit of zing. And hey, feeling particularly daring today? Toss in a handful of pecans for an unexpected crunch.

There you have it—a whole new take on your beloved waffles. Remember, folks, in the kitchen, the world is your oyster—or, in this case, your waffle iron!

FAQs

How should I store leftover Zucchini Waffles?

Fancy a midnight snack? Pop those zucchini waffles in an airtight container or ziplock bag and stash them in the fridge. They’ll be chillin’ (quite literally) and ready when hunger strikes.

Can I freeze my Zucchini Waffles for later?

Absolutely! Zucchini Waffles make great popsicles. Well, not really, but you can definitely freeze them. Just ensure they’re in a freezer-safe container.

Pro tip: separate waffles with parchment paper to avoid a frozen waffle tower.

How long will my Zucchini Waffles last in the fridge?

Zucchini Waffles are like good jokes; they don’t last forever. They’re best eaten within 2-3 days if stored in the fridge. Past that, they might still be edible, but not as fresh!

Print off our recipe here: