As we approach the end of summer one thing remains constant: those zucchinis keep on producing. Is it considered bad form to start leaving them in people’s cars? I mean, only if they leave their doors unlocked, of course. I wouldn’t break in.
We need to amend our national folklore to include The Zucchini Fairy as the summertime partner to the Tooth Fairy. Only this fairy will leave zucchini under children’s pillows. All the children will be so happy to find a zucchini . . . maybe I’ll keep working on that idea.
Well, picture this; I was looking for some mischief in my kitchen. I saw my waffle maker and next to it a big voluptuous zucchini. So naturally, I wondered “How do I cook a zucchini in a waffle maker?”
The wheels in my brain started turning and I got to work. I wanted something savory and full of flavor, golden brown and lightly crisp on the outside yet tender and light on the inside. And cheese, there must be cheese. Well, here’s what I came up with.
WAFFLED ZUCCHINI FRITTERS
Yield: Twelve (4 inch) fritters Time: 20 minutes plus 30 minutes to drain zucchini
- 2 cups shredded zucchini (about 2 medium-size zucchini)
- ½ teaspoon salt – divided
- 1 large egg
- ¼ cup milk
- ½ cup all-purpose flour
- ¼ cup grated Parmesan cheese
- ½ cup shredded cheddar cheese
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons onion – grated or minced
- Nonstick cooking spray
- Place the shredded zucchini into a colander and sprinkle with ¼ teaspoon of the salt. Let it stand for 30 minutes. Remove excess liquid from the zucchini by squeezing and wringing with a clean lint-free towel.
- Preheat the waffle iron. In a large bowl, whisk together the egg and milk. Gradually add the flour and mix until smooth. Next add the Parmesan and cheddar, ¼ teaspoon salt and pepper. Whisk well to combine. Add the zucchini and onion and toss until well combined.
- Spray both sides of the waffle iron grid with nonstick spray. Place heaping tablespoons of the zucchini fritter mixture on the waffle iron, leaving space for the fritters to spread. Close the lid. Cook until lightly browned and cooked through, about three minutes, and remove from the waffle iron. Repeat with remaining batter.
Broccoli Cheddar Fritters – Substitute finely chopped broccoli for the zucchini, increase the cheddar cheese to ¾ cups and eliminate the parmesan.
Carrot Fritters – Substitute finely shredded carrot for the zucchini, eliminate the cheeses. Add 1 teaspoon cumin. Top with whipped cream cheese seasoned with salt, cumin and lemon or lime juice.
Toppings – Blend sour cream with salt and dill to top any veggie fritter.
Of course, you don’t have to cook this in a waffle maker, a skillet with a little oil works. This recipe is perfect for breakfast or brunch or light lunch with salad or soup or as a fun little side dish with dinner.
This recipe is nothing if not versatile.
So next time you find a zucchini in your car, or under your pillow – make waffled fritters!