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When you think waffles you think fluffy, crunchy, slightly sweet breakfast staples, with crevices filled to the brim with sweet syrup. Well un-think everything you know. Turn brunch upside down with savory zucchini cheddar waffles! Filled with zucchini and cheddar cheese, what looks like your traditional waffle gets a new spin.
Breakfast (or bottomless mimosa brunch) is the most important meal of the day. Now I am all for flipping dishes on their heads, and it is Spring, with fresh veggies abound. So why not flip a breakfast classic into something full of fresh vegetables and, of course, cheese? These waffle are perfect for someone like me who prefers savory items in the morning. And this way, I don’t feel left out when everyone’s plates are piled high with the syrup filled squares of their regular waffles.
Zucchini Cheddar Waffles
These savory waffle are very similar to a traditional waffle batter with just a few tweaks: less flour, no sugar, and savory additions. To start, preheat your waffle iron to a medium high setting. While it heats, prep your dry ingredients. In a mixing bowl, whisk together:
- 1 1/2 cups all purpose flour
- 1/3 cup of cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp salt
- 1 tsp onion powder
Whisk that together and set aside. Next comes the wet ingredients. In a separate bowl, whisk together 2 cups of buttermilk, 2 large eggs and 1/4 cup of melted butter. *NOTE* If you do not have buttermilk, you can always take regular milk, and add 1 tbsp per cup. Let it sit for a minute or two and boom, instant buttermilk.
Pour the wet ingredients into the dry mix and gently incorporate them. You do not want to overmix or the waffles will be tough. Set your batter to the side and grab 2-3 medium sized zucchini. Using a box grater or food processor, grate the zucchini. Place the shredded zucchini on a cheese cloth or dish towel and ring out as much of the water as you can. This should leave you with about 1 cup of shredded zucchini.
Add the shreds to the batter, along with 1 cup of shredded cheddar, and gently fold to incorporate. Ladle about 1/2 cup (or however much is needed to full your waffle iron close to the edge) and cook for about 5 minutes, or until you no longer see steam. Repeat with your remaining batter.
Dress up the Waffle
These zucchini cheddar waffles are wonderful plain; a little salty, the occasional cheese pull. But like any great waffle, it is really just a vessel for toppings and syrup! My weapons of choice are a fried egg and hot honey. Hot honey, which I make by mixing honey, red pepper flakes, and hot sauce sriracha to the heat level of my liking, is my version of syrup for this dish. It coats every crack, and adds an irresistible sweet heat that amps up the mellow zucchini. But don’t let me stop you. You can top these with:
- Bacon
- A Poached Egg
- Sausage Patties
- Ham
- Lime Crema/Sour Cream
- Salsa
- Avocado Slices
- Fresh Tomato
- Smoked Salmon
- Spicy Cream Cheese
Make them your own. These zucchini cheddar waffles are merely a base canvas to paint with delicious goodies. Whether it is a casual breakfast with friends, or a big family brunch, these waffles are sure to stick out in the crowd.
Want More Brunch Recipes?
- Orange Cream Scones
- Bacon And Veggie Egg Muffins
- Bacon Egg And Cheese Biscuit Casserole
- French Toast Sliders
- Breakfast Taquitos
- Mimosa Pancakes
- Potato Chorizo Breakfast Tacos
Savory Zucchini Cheddar Waffles
Ingredients
- 3 medium zucchini grated
- 1½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp salt
- 1 tsp onion powder
- 2 cups buttermilk
- 2 large eggs
- ¼ cup melted butter
- 1 cup shredded cheddar cheese
Optional Toppings
- fried eggs
- hot honey (honey+red pepper flakes+hot sauce/sriracha)
Instructions
- Preheat your waffle iron to medium-high heat
- Grate your zucchini in a food processor or on a grater. Wrap in cheesecloth or a dish towel and squeeze out as much water as possible. Set aside
- In a large bowl, mix together the flour, corn starch, baking powder and soda, and salt.
- In a separate bowl, beat together eggs with buttermilk and butter.
- Pour the liquid into the dry mix, working in gently. Fold in cheddar cheese and grated zucchini.
- Spray your waffle iron with non-stick cooking spray and ladle in about ½ cup of batter, or enough to nearly fill your waffle iron to the edge.
- Cook each waffle for about 5 minutes, or until there is no more steam coming out. Repeat with remaining batter
- To serve (optional) top with a fried egg and a drizzle of hot honey.
