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zucchini cheddar waffles


dorie greenspan


# # # # #


  1. Pour the olive oil into a small heavy skillet and warm over very low heat
  2. Add in the shallot and garlic
  3. Stir to coat with oil
  4. Heat for 1 minute
  5. Just until you can smell the warming ingredients
  6. Remove the pan from stove and cool briefly
  7. Meanwhile
  8. Whisk together the buttermilk and eggs in a bowl
  9. Add the contents of the skillet to the buttermilk mixture and whisk vigorously to combine
  10. Reserve
  11. Preheat your waffle iron
  12. If you want to hold the finished waffles until serving time
  13. Preheat oven to 200
  14. In a big bowl
  15. Whisk together the flour
  16. Baking powder
  17. Baking soda
  18. Salt
  19. Pepper
  20. And nutmeg
  21. Grate the zucchini and cheddar into the bowl
  22. Mix with a rubber spatula to distribute evenly
  23. Pour the liquid ingredients over the dry ingredients and stir with the spatula until just combined
  24. Lightly butter or spray the grids of your iron
  25. If needed
  26. Brush or spray the grids again only if subsequent waffles stick
  27. Spoon out 3 / 4 cup of batter onto the hot grids
  28. Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids
  29. Close the lid and bake until browned and crisp
  30. Serve the waffles immediately or keep them
  31. In a single layer
  32. On a rack in the preheated oven while you make the rest of the batch
  33. Top w / yogurt or sour cream
  34. Serve with side salad for a nice lunch

Step 22

Total Time in Minute 60

Ingredients Count 14

cooking zucchini cheddar waffles

See More Relate Photo


Olive oil


Garlic clove



All-purpose flour

Double-acting baking powder

Baking soda


Fresh ground black pepper



Sharp cheddar cheese


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