
A gluten-free waffle using zucchini and dry potato flakes--think green eggs and ham. Serve with sour cream, tart jam, onion chip dip, or applesauce. They can be breakfast, brunch, lunch, or a side dish. Easier than standing at the stove and frying zucchini pancakes. I like them with my homemade rhubarb jam.
Zucchini Waffles (Green Waffles)
Ingredients
- 3 cups shredded zucchini
- 2 large eggs eggs
- 1 tablespoon vegetable oil
- ¼ teaspoon onion powder
- 1 pinch salt
- ½ cup dry potato flakes
- ¼ teaspoon baking powder
Instructions
Step 1
Preheat a waffle iron according to manufacturer's instructions.
Step 2
Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.
Step 3
Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.
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