Monday, October 1, 2012

Meatless Monday: Zucchini Waffles

I love zucchini but unfortunately, the kids do not.  However, the kids do love anything breakfast - especially pancakes, waffles, french toast.....anything they can pour syrup over!  I found this waffle recipe and decided it was time to dust the waffle maker off and put it to good use.  It had been awhile since I had made homemade waffles.  I had my daughter help grate the zucchini for this recipe while my son and I got the batter ready.  As she was grating she said, "I'll grate this for you but I am NOT eating these. I don't like zucchini!"  Who ate all of her waffles?  Actually, both of the kids did.  I knew they would too!  In a recipe like this, when it is grated, there's very little zucchini flavor.  This was another great breakfast for dinner served with some breakfast sausage.  Just to note, as usual, I didn't read through the recipe before I went to make it.  I didn't have time to salt the zucchini to get out the excess water.  Instead after my daughter grated the zucchini I pressed the excess liquid out with my hands.  I guess it worked well enough, the waffle batter wasn't too watery!  Note to self....pre-read the recipe before making!
Zucchini Waffles
recipe from The Perfect Pantry

2 medium zucchini, ends trimmed
1-1/2 cups all-purpose unbleached flour
1 Tbsp baking powder
1 tsp kosher salt
1 tsp cinnamon
1/3 cup sugar
1-1/2 cups skim (nonfat) milk
2 large eggs
1 tsp pure vanilla extract
Cooking spray

Grate the zucchini on the large holes of a box grater. Place in a strainer, and sprinkle with a teaspoon or so of kosher salt. Place the strainer over a bowl, and let the zucchini drain for 30 minutes. Rinse under cold water, shake off excess liquid, and transfer the zucchini to a clean dish towel. Squeeze out as much moisture as you can from the zucchini, and set aside.

Preheat waffle maker to 400°F.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar. Stir together.

In another large bowl, whisk together the milk, eggs, and vanilla extract. Add the dry ingredients (the flour mixture), and beat until smooth. Stir in the zucchini and mix well.

Spray the waffle maker with cooking spray (top and bottom plates). Spread half of the batter evenly over the bottom of the waffle maker, and close the top. Cook for 5 minutes, or until the waffles are as crisp as you like them. (Different waffle making equipment will cook at different rates, so please follow the instructions that come with your machine.) Repeat with remaining batter.

Serve hot, topped with maple syrup.

Family Rating: 2 thumbs up!

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