If you’re looking for a creative and delicious way to enjoy vegetables, these Crispy Parmesan Zucchini Potato Waffles are the perfect solution. Combining shredded zucchini and potatoes with the rich flavor of Parmesan cheese, these waffles are crispy on the outside and tender on the inside. They’re a versatile dish that can be served for breakfast, lunch, or even as a savory side for dinner. With their golden, crunchy edges and irresistible cheesy flavor, these waffles are sure to become a favorite!
Ingredients:
- 2 medium zucchini, grated
- 2 large russet potatoes, grated
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (or gluten-free flour for GF option)
- 2 large eggs
- 1 clove garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Olive oil or cooking spray (for waffle iron)
Optional Toppings:
- Sour cream or Greek yogurt
- Fresh chives or green onions, chopped
- Extra grated Parmesan
- Hot sauce or salsa
Preparation:
Step 1: Prepare the Zucchini and Potatoes
Start by grating the zucchini and potatoes using a box grater or food processor. Once grated, place them in a large kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing the excess water is essential for achieving crispy waffles.
Step 2: Mix the Ingredients
In a large bowl, combine the grated zucchini, grated potatoes, Parmesan cheese, flour, eggs, minced garlic, onion powder, dried oregano, salt, and pepper. Mix everything together until it forms a cohesive mixture. The batter should hold together but not be too wet. If it’s too moist, you can add a little more flour.
Step 3: Preheat the Waffle Iron
While the mixture is resting, preheat your waffle iron to medium-high heat. Lightly grease the waffle iron with olive oil or cooking spray to prevent sticking.
Step 4: Cook the Waffles
Scoop about 1/3 to 1/2 cup of the zucchini-potato mixture (depending on the size of your waffle iron) into the center of the hot waffle iron. Spread it out evenly and close the waffle iron. Cook for about 5-7 minutes, or until the waffle is golden brown and crispy on the outside. Cooking times may vary based on your waffle iron, so keep an eye on the waffles after the first few minutes.
Step 5: Remove and Repeat
Once the waffle is crispy and golden, carefully remove it from the waffle iron and set it on a cooling rack to maintain its crispiness. Repeat with the remaining mixture, greasing the waffle iron between batches if necessary.
Step 6: Serve
Serve the crispy Parmesan zucchini potato waffles immediately, while they are hot and fresh. Add any toppings you like, such as a dollop of sour cream or Greek yogurt, a sprinkle of chopped chives, or extra grated Parmesan. You can also serve them with hot sauce, salsa, or your favorite dipping sauce for an extra flavor kick.
Cooking Notes:
- Squeeze out excess moisture: The key to achieving crispy waffles is ensuring that you’ve removed as much moisture as possible from the grated zucchini and potatoes. If they are too wet, the waffles will turn out soggy.
- Customizing the flavor: Feel free to adjust the herbs and spices in the batter. You can add chopped fresh herbs like parsley or basil, or give the waffles a spicy kick by adding a pinch of red pepper flakes.
- Make it gluten-free: To make these waffles gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.
Serving Suggestions:
These Crispy Parmesan Zucchini Potato Waffles are incredibly versatile and can be served in a variety of ways. They make a great breakfast or brunch dish, especially when topped with a fried egg or served alongside bacon. For lunch or dinner, you can pair them with a light salad, grilled chicken, or roasted vegetables.
They also work well as a savory side dish for meals that need a crunchy component. The combination of Parmesan and potatoes with the tender zucchini makes them irresistible on their own, but they’re even better when paired with sauces or garnishes.
Tips:
- Storing and Reheating: These waffles are best enjoyed fresh and crispy. However, you can store leftovers in the fridge for up to 2 days. Reheat them in the oven or toaster to restore their crispiness.
- Freezing Option: If you want to freeze the waffles, let them cool completely after cooking. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. To reheat, pop them in the toaster or oven straight from the freezer until hot and crispy.
- Using Other Vegetables: While this recipe focuses on zucchini and potatoes, you can easily substitute or add other grated vegetables like carrots, sweet potatoes, or even parsnips for added flavor and nutrition.
Prep Time:
15 minutes
Cooking Time:
30 minutes
Total Time:
45 minutes
Nutritional Information (per serving):
- Calories: 220 kcal
- Protein: 8 g
- Sodium: 300 mg
Crispy Parmesan Zucchini Potato Waffles
- Total Time: 45 minutes
Ingredients
- 2 medium zucchini, grated
- 2 large russet potatoes, grated
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour (or gluten-free flour for GF option)
- 2 large eggs
- 1 clove garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Olive oil or cooking spray (for waffle iron)
Optional Toppings:
- Sour cream or Greek yogurt
- Fresh chives or green onions, chopped
- Extra grated Parmesan
- Hot sauce or salsa
Instructions
Step 1: Prepare the Zucchini and Potatoes
Start by grating the zucchini and potatoes using a box grater or food processor. Once grated, place them in a large kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing the excess water is essential for achieving crispy waffles.
Step 2: Mix the Ingredients
In a large bowl, combine the grated zucchini, grated potatoes, Parmesan cheese, flour, eggs, minced garlic, onion powder, dried oregano, salt, and pepper. Mix everything together until it forms a cohesive mixture. The batter should hold together but not be too wet. If it’s too moist, you can add a little more flour.
Step 3: Preheat the Waffle Iron
While the mixture is resting, preheat your waffle iron to medium-high heat. Lightly grease the waffle iron with olive oil or cooking spray to prevent sticking.
Step 4: Cook the Waffles
Scoop about 1/3 to 1/2 cup of the zucchini-potato mixture (depending on the size of your waffle iron) into the center of the hot waffle iron. Spread it out evenly and close the waffle iron. Cook for about 5-7 minutes, or until the waffle is golden brown and crispy on the outside. Cooking times may vary based on your waffle iron, so keep an eye on the waffles after the first few minutes.
Step 5: Remove and Repeat
Once the waffle is crispy and golden, carefully remove it from the waffle iron and set it on a cooling rack to maintain its crispiness. Repeat with the remaining mixture, greasing the waffle iron between batches if necessary.
Step 6: Serve
Serve the crispy Parmesan zucchini potato waffles immediately, while they are hot and fresh. Add any toppings you like, such as a dollop of sour cream or Greek yogurt, a sprinkle of chopped chives, or extra grated Parmesan. You can also serve them with hot sauce, salsa, or your favorite dipping sauce for an extra flavor kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 220 kcal
- Sodium: 300 mg
- Protein: 8g