Zucchini Fritterwaffles
Ingredients
For the fritters
2 small zucchini, shredded
2 small yellow summer squash, shredded
2 large eggs
1 small red onion, minced
1⁄4 cup parsley, minced
1 teaspoon turmeric
1 teaspoon ground coriander
1 cup all purpose flour
Salt and freshly ground black pepper, to taste
1 teaspoon red pepper flakes
For the dip
1 cup Greek yogurt
1⁄2 teaspoon fresh mint, minced
1⁄2 teaspoon garlic powder
Salt
Instructions
1. Mix together all fritter ingredients. Heat waffle iron to desired temperature. (For my waffle iron, this was the highest.) Working 1⁄4 cup fritter mixture at a time, make waffles as usual.
2. Mix together all dip ingredients.
3. Serve waffles with dip.
Comments
This recipe is from Buttered Up and was originally for frittercakes, but I decided to try out this recent waffle iron craze and make them into waffles. Sadly, I think they would have been better as fritters since they might have been crispier that way? The waffles weren’t super crispy for more than a few minutes even at the highest setting on my waffle iron. They still had really good flavor and let Art joke about our dinner of chicken and waffles.
Shown here with Buttermilk Baked Chicken.
Internet - Buttered Up