Zucchini Waffle Recipe
Crisp zucchini-Parmesan waffle fritters cooked in a waffle iron. The clipping adds Bulgarian extras — dill, Bulgarian white cheese, grated mozzarella and a milk-garlic sauce.
Ingredients
| 2 cup | 480 ml | shredded zucchini (roughly 2 medium zucchini) |
| 1 | large egg | |
| 1/4 cup | 60 ml | milk |
| 1/2 cup | 120 ml | grated Parmesan |
| 1/2 cup | 120 ml | all-purpose flour |
| as needed | neutral oil or nonstick cooking spray | |
| to taste | salt | |
| to taste | black pepper | |
| to taste | dill | |
| to taste | Bulgarian white cheese | |
| to taste | grated mozzarella |
Instructions
Note: the page adds these extras in Bulgarian — dill (копър), Bulgarian white cheese (българско сирене), grated mozzarella (моцарела настъргана), and MILK-GARLIC SAUCE!!!! (МЛЕЧНО ЧЕСНОВ СОС!!!!).
- Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt.
- Let the salted zucchini sit for about 30 minutes. Then rinse well with cold water and press out as much of the water as possible. Blot dry with a lint-free towel or paper towels.
- Preheat the waffle iron to medium and the oven to its lowest setting.
- In a large bowl, whisk together the egg, milk, and 1/4 cup of the grated Parmesan, mozzarella, white cheese, dill.
- In a small bowl, combine the flour with about 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- Mix the contents of the small bowl into the large bowl and then add the zucchini and toss until everything is well-combined.
- Coat the waffle iron with nonstick spray or brush it with a neutral oil.
- Place rounded tablespoons of the batter on the waffle iron, leaving room for the fritters to spread slightly. Close the lid and cook until lightly browned, about 3-5 minutes. (You may need to turn your waffle iron up or down slightly, depending on how powerful it is.)
- Transfer finished fritters to the oven to keep warm while you cook the remaining fritters.