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.
Prep Time::15 mins
Cook Time::5 mins
Total Time::20 mins
Servings::8
Yield::8 waffles
Ingredients
3 cups shredded zucchini
2 eggs
1 tablespoon vegetable oil
¼ teaspoon onion powder
1 pinch salt
½ cup dry potato flakes
¼ teaspoon baking powder
Directions
Gather all ingredients. Preheat a waffle iron according to manufacturer's instructions.
Allrecipes/Diana Chistruga
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.
Allrecipes/Diana Chistruga
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.
Allrecipes/Diana Chistruga