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–+ servings
Waffle maker, meet zucchini. Together they make savory, flavorful, golden brown and lightly crisp on the outside yet tender and light on the inside fritters. And cheese, there must be cheese!

WAFFLED ZUCCHINI FRITTERS

Patti Diamond
Waffle maker, meet zucchini. Together they make savory, flavorful, golden brown and lightly crisp on the outside yet tender and light on the inside fritters.
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Prep Time 15 minutes
Cook Time 10 minutes
Drain the zucchini 30 minutes
Total Time 55 minutes
Course Appetizer, Breakfast and Brunch, Lunch, Side Dish
Cuisine American
Servings 12 4-inch fritters

Equipment

  • Waffle Maker

Ingredients
  

  • 2 cups zucchini, shredded about 2 medium-size zucchini
  • ½ teaspoon kosher salt divided
  • 1 large egg
  • ¼ cup milk
  • ½ cup all-purpose flour
  • ¼ cup Parmesan cheese grated
  • ½ cup cheddar cheese shredded
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons onion grated or finely minced
  • Nonstick cooking spray

Instructions
 

  • Place the shredded zucchini into a colander and sprinkle with ¼ teaspoon of the salt. Let this stand for 30 minutes.
  • Remove excess liquid from the zucchini by squeezing and wringing with a clean lint-free towel.
    Waffle maker, meet zucchini. Together they make savory, flavorful, golden brown and lightly crisp on the outside yet tender and light on the inside fritters. And cheese, there must be cheese!
  • Preheat the waffle iron. Spray both sides of the waffle iron grid with nonstick spray.
  • 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.
  • Place heaping tablespoons of the zucchini fritter mixture on the waffle iron, leaving space for the fritters to spread. Close the lid.
    Waffle maker, meet zucchini. Together they make savory, flavorful, golden brown and lightly crisp on the outside yet tender and light on the inside fritters. And cheese, there must be cheese!
  • Cook until lightly browned and cooked through, about three minutes, and remove from the waffle iron.
  • Repeat with remaining batter. 

Notes

Variations:
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.
Keyword Breads, Summer, Vegetable, Vegetarian
Tried this recipe?Let us know how it was!