When summer veggies are pouring in from the garden, or the farmer’s market, it’s normal to start sneaking zucchini into muffins and cakes. It’s when you start needing a recipe that will happily accept red peppers, carrots, green beans, and snap peas that you might get stumped.
Allow me to present to you the summer veggie waffle: It’s a savory number that will work with nearly anything you throw at it.
This waffle recipe uses a basic batter with some savory spices, and it’s modified to work with a little excess water. I shredded my veggies, and whenever you finely chop fruits and vegetables you can expect water to seep out. The thick batter thins out slightly once the produce is added and it’s ready to waffle.
The waffle iron is one of my favorite kitchen tools. Here are a few I like:
I shredded one small carrot and a medium-sized zucchini with a box grater into a medium bowl. You can shred them however you like—using a food processor would be just fine, or chop the veggies up with a knife. Mix the dry ingredients in a medium bowl to evenly distribute the seasonings and baking powder. Add the milk, egg, and neutral oil to the dry mixture. Whisk to thoroughly combine the batter. Dump the shredded veggies into the batter and stir with a spoon until combined. Spray your waffle iron—we don’t want any sticking—and waffle as usual.
This waffle batter is complete, but sans shredded cheese.Photo: Allie Chanthorn Reinmann
The waffles will be tall, fluffy, and ribboned with shredded vegetables. There’s no sugar in this recipe, so you won’t see the same type of browning you would with sweet waffles. I made mine non-dairy, but I did try one with shredded cheddar cheese and, I must say, for those not dairy sensitive, it is a fantastic idea. The waffle browns and crisps in the spots where the cheese escapes and meets the hot iron to give you little frico surprises.
Finished veggie waffle with cheddar cheese frico.Photo: Allie Chanthorn Reinmann
I used zucchini and carrots, but anything that doesn’t expel excessive water will work (sorry, tomatoes). Try adding corn, finely chopped snap peas, green beans, or bell peppers, and add cheese if you please. This recipe makes about six four-inch-square waffles. Enjoy them with a schmear of cream cheese or some eggs.
Summer Veggie Waffles
Ingredients:
1 cup flour1 ½ teaspoons baking powder½ teaspoon salt¼ teaspoon garlic powderA crack of black pepper1 egg¾ cup non-dairy milk (substitute any sort of milk)2 tablespoons oil2 cups shredded veggies (I used 1 ½ cup zucchini and ½ cup carrot)¼ cup shredded cheese (optional)In a medium bowl, whisk the dry ingredients to combine. Add the egg, milk, and oil to the dry mixture. Whisk to thoroughly combine. Stir in the shredded veggies and cheese, if using. Waffle the batter until the steam stops pouring out of the iron and the waffles feel firm, and the cheese has crisped and browned in spots.
