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See 5 recipes Download free cookbookSavory Zucchini, Carrot, and Cheddar Waffles
Vegetable Cheddar Waffles
Crisp-edged savory waffles packed with zucchini, carrot, scallions, and sharp cheddar, served with a cool lemon-herb yogurt sauce.
Prep Time:25 minCook Time:25 minTotal Time:50 minServings:4Difficulty:Easy
These savory waffles turn everyday vegetables into a crisp, satisfying meal. Zucchini keeps the centers tender, carrot adds gentle sweetness, and sharp cheddar browns against the waffle iron for deeply flavorful edges.
Squeezing the zucchini well is the key to a batter that cooks through without becoming heavy. The batter should be thick enough to mound on a spoon, with visible strands of vegetables and cheese distributed throughout.
A lemony yogurt sauce balances the warm waffles with fresh dill and chives. Serve the waffles straight from the iron for brunch, or pair them with a simple green salad for an easy lunch or dinner.
Cooked waffles can be held briefly on a wire rack in a low oven. Keeping them in a single layer preserves the crisp exterior far better than stacking them on a plate.
Nutrition (per serving)
Calories:465 kcal
Protein:22 g
Carbs:45 g
Fat:23 g
Directions
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1
Place the grated zucchini in a colander, toss with 1/2 teaspoon of the salt, and let it drain for 10 minutes.
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2
Meanwhile, whisk the flour, cornmeal, baking powder, smoked paprika, black pepper, and remaining 1/2 teaspoon salt in a large bowl.
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3
Wrap the zucchini in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out.
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4
Whisk the eggs, buttermilk, and melted butter in a separate bowl until smooth.
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5
Pour the wet mixture into the dry ingredients, then fold just until a few flour streaks remain.
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6
Fold in the squeezed zucchini, carrot, scallions, and cheddar until evenly distributed; do not overmix.
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7
Stir the yogurt, lemon juice, dill, and chives together in a small bowl, then refrigerate the sauce while the waffles cook.
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8
Heat a waffle iron to medium-high and brush it lightly with olive oil. Add enough batter to cover about three-quarters of the surface, close, and cook until deeply golden and crisp, 4 to 6 minutes. Repeat with the remaining batter.
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9
Set finished waffles on a wire rack in a 225°F oven so they stay crisp, then serve warm with the lemon-herb yogurt sauce.
Ingredients
- Coarsely Grated Zucchini:2 cups
- Kosher Salt:1 teaspoon
- Coarsely Grated Carrot:1 cup
- Thinly Sliced Scallions:3
- All-Purpose Flour:1 1/2 cups
- Yellow Cornmeal:1/2 cup
- Baking Powder:2 teaspoons
- Smoked Paprika:1 teaspoon
- Black Pepper:1/2 teaspoon
- Large Eggs:2
- Buttermilk:1 1/4 cups
- Unsalted Butter, Melted:3 tablespoons
- Shredded Sharp Cheddar:1 1/2 cups
- Plain Greek Yogurt:1 cup
- Fresh Lemon Juice:1 tablespoon
- Chopped Fresh Dill:2 tablespoons
- Chopped Fresh Chives:1 tablespoon
- Olive Oil:2 teaspoons
Tips & Notes
- Squeeze the zucchini in two batches if your towel is small; removing excess moisture is more important than speed.
- Waffle irons vary, so use the first waffle to determine the best batter quantity and cooking time.
- Reheat leftovers directly on an oven rack at 375°F until hot and crisp.
