Preview

Salted waffles with zucchini, garlic, parsley and mozzarella

Brunch, Vegetarian, Cheese, Vegetables and Fruits

A savory waffle you can adapt to a whole host of recipe ideas.

Note

You can keep the first waffles in an oven at 302°F (150°C) static heat or 248°F (120°C) fan-assisted heat to keep them warm until you've made them all.

Ingredients

Recipe for 4 pers

Salted waffle

100 Gr

Flour

1 Unit(s)

Egg

75 Ml

Water

75 Ml

Milk

30 Ml

Olive oil

1 Tsp

Baking powder

200 Gr

Zucchini

1 Clove(s)

Chopped garlic

5 Stem

Parsley

1 Scoop(s)

Mozzarella ball

Salt and pepper

Preparation time: 60 min

Setting up

Wash and grate the zucchinis, peel the garlic and chop.

Cut the Mozzarella into small pieces, remove the leaves from the parsley and chop.

Sift the flour with the baking powder.
Salted waffle

In a bowl (cul de poule), whisk together flour and yeast, egg, milk, water, olive oil, salt and pepper.

Add the zucchini, mozzarella, garlic and parsley, and fold to combine.
Cooking

Heat your waffle iron on setting 3 (depending on the model). When the appliance signals that it's hot, grease the plates using a brush or grease spray.

Pour the mixture into the moulds and close the waffle iron. Depending on power level, allow around 2 minutes 30 seconds per surface if your appliance turns over.

You can keep the first waffles in an oven at 302°F (150°C) static heat or 248°F (120°C) fan-assisted heat to keep them warm until you've made them all.

Cooking schedule