Zucchini Waffles
Gluten-free, with zucchini and cheese
No wheat flour — light but filling waffles with zucchini and hard cheese.
Add another 1 tbsp. of rice flour or ½ tsp. of psyllium
Add 1–2 tsp. of flour
Ingredients
Waffles
Instructions
Preparing the zucchini
Coarsely grate the zucchini. Salt it lightly and leave for 10 minutes.
Squeeze it out well — this matters.
Batter
Grate the cheese. Beat the egg with the salt, pepper and spices.
Add the zucchini and cheese, and stir.
Mix the rice flour, starch (or psyllium) and baking powder. Stir into the mixture and add the oil.
Let it stand for 5 minutes — the batter thickens to the consistency of sour cream.
Heat the waffle iron and grease it if needed. Cook for 4–6 minutes — do not open it until the steam stops. Move to a rack.
Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.
Toaster, oven or air fryer — they come back crisp outside and soft inside.