Preparing waffles is sure to please everyone. This is valid for sweet waffles, but also for savory waffles. It is also a very good way to make even the most recalcitrant eat vegetables.
I particularly like the zucchini waffles, which I most often serve with trout or smoked salmon. Accompanied by a small salad, it is a very simple meal to make and which will certainly bring a little comfort in this period. To make it even more delicious, I add a little parmesan to the dough. Everything is better with parmesan!
Zucchini and parmesan waffles:
300g zucchini (2 small)
1 tsp baking powder
50ml olive oil
50 g of parmesan
4 slices of smoked trout
salad (arugula or other)
Start by grating or finely chopping the zucchini.
Combine flour, baking powder, milk, eggs and oil. You can use a robot for that, it’s faster and there are no lumps.
Add the zucchini and grated parmesan. To mix together.
Let stand for about 1 hour. The mixture is deliberately a little thick. Zucchini will make a little liquid, and the dough after resting will be more liquid.
Heat the waffle iron.
Bake the waffles until they are golden brown.
Serve immediately with the smoked trout, a little cream and the salad.
To finish: for my photos, I like to use a small waffle maker, which allows me to make round waffles without completely filling the plates. I find it more aesthetic.
In real life, ie for my evening meal, I use a normal waffle iron and I make whole waffles. With these quantities, I make 6.
I choose smoked trout more often than salmon. Most of the time, it is French, better and cheaper.
I know that there will necessarily be someone who will want to point out to me that it is not the season for zucchini. In a disagreeable way, because otherwise, it’s not funny! You can save yourself this trouble, because I will answer you right away that I fully assume my zucchini in April. And I think that’s not really the biggest problem we have right now…