Zucchini and Cheese Waffle

Waffles just arn't for breakfast anymore! I got the idea from watching an on-line cooking demo where the chef was preparing "latkes", the potato pancake that is central to the Hanukkah tradition. So I thought about doing it a bit differently. In addition to potatoes, lets throw in a few more ingredients...something that is easily grated...like a squash and perhaps some cheese. And why fry them in a batch of oil when you have this largely un-used waffle iron stuck away in the bottom drawer! The result is a wonderful side dish that takes the place of the "starch" portion at your dinner table.

Jun 2, 2017

INGREDIENTS

• 2 medium size baking potatoes, grated
• 4 tbsp flour, or cornmeal is better if you have it
• 2 eggs
• 1 cup grated cheese (either cheddar or parmesan works well..your choice!)
• 1 cup grated zucchini (can be any type squash you like)
• 4 tbsp melted butter

METHOD

The batter can be made ahead..will keep in the fridge for several hours.
Pre heat your waffle iron.
In a bowl, mix ALL the ingredients.
Spray the waffle iron with cooking spray, then add enough batter to fill the central part of the iron, but not all the way to the edges.
Cook until light golden brown..about 4-5 minutes. Repeat with the rest of the batter.

CHEF's NOTES:

• Depending on how much batter you put in the waffle iron, there is enough to make at least 6 servings. Its a good idea to squeeze any water out of the grated potatoes before adding them to the mixture.....you can do this with paper towels. The final batter consistency should be more on the "thick" side then "thin" side..if it appears too thin or wattery, simply add some more flour or corn meal. I fiound that its OK to adjust the ratio of potatoes to the other ingredients; in other words, you can reduce the amount of grated potatoes and increase the zucchini and cheese. Don't forget to spary the waffle iron with PAM.