Savory Vegetable Waffles (Print Version)
# Ingredients:
→ Fresh vegetables
01 -
3 medium potatoes (about 300g/10.5oz)
02 -
3-4 medium carrots (about 300g/10.5oz)
03 -
2 medium zucchini (about 300g/10.5oz)
04 -
1 yellow onion, finely diced
05 -
2 garlic cloves, minced
→ Binding ingredients
06 -
1 bunch fresh parsley, chopped
07 -
2½ cups (250g) shredded cheese (cheddar or a mix works well)
08 -
3 large eggs
09 -
1½ cups (180g) all-purpose flour
10 -
2½ teaspoons salt
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Peel the potatoes and carrots. Finely chop the onion and mince the garlic. Rinse and chop the parsley, discarding the tough stems.
02 -
Grate the potatoes, zucchini, and carrots using a food processor with a grating attachment or by hand using a box grater. If your mixture seems very wet (especially from the zucchini), you can gently squeeze out some moisture with a clean kitchen towel.
03 -
In a large bowl, combine the grated vegetables with the chopped onion, garlic, eggs, flour, shredded cheese, parsley, salt, and pepper. Mix thoroughly until everything is well incorporated and forms a thick batter.
04 -
Preheat your waffle iron and lightly grease it with oil or cooking spray. For each waffle, use about 1½ tablespoons of batter (adjust based on your waffle iron size). Cook until golden brown and crispy on the outside. Serve warm with herb-infused sour cream and a side salad if desired.
# Notes:
01 -
These savory waffles pair perfectly with herb-infused sour cream or Greek yogurt.
02 -
A food processor makes quick work of grating all the vegetables, but a box grater works just as well if you don't mind the extra effort.