ZUCCHINI-CHEDDAR WAFFLES

Zucchini-Cheddar Waffles image

Provided by ratherbeswimmin

Time 1h

Yield 5 serving(s)

Number Of Ingredients 14

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1/3 cup extra-virgin olive oil
1 large shallot, finely chopped
1 large garlic clove, finely chopped
1 1/4 cups buttermilk
2 large eggs
1 1/4 cups all-purpose flour
2 teaspoons double-acting baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1 small zucchini, scrubbed, not peeled (about 8 oz.)
1/4 lb sharp cheddar cheese
yogurt or sour cream, for topping

Steps:

Pour the olive oil into a small heavy skillet and warm over very low heat.
Add in the shallot and garlic; stir to coat with oil.
Heat for 1 minute, just until you can smell the warming ingredients.
Remove the pan from stove and cool briefly.
Meanwhile, whisk together the buttermilk and eggs in a bowl.
Add the contents of the skillet to the buttermilk mixture and whisk vigorously to combine; reserve.
Preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat oven to 200°.
In a big bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and nutmeg.
Grate the zucchini and cheddar into the bowl; mix with a rubber spatula (or your hands) to distribute evenly.
Pour the liquid ingredients over the dry ingredients and stir with the spatula until just combined.
Lightly butter or spray the grids of your iron, if needed.
Brush or spray the grids again only if subsequent waffles stick.
Spoon out 3/4 cup of batter (or slightly more than your iron's manufacturer recommends) onto the hot grids.
Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids.
Close the lid and bake until browned and crisp; serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
Top w/ yogurt or sour cream; serve with side salad for a nice lunch.