Courgette & Cottage Cheese Waffles with Grated Onion

Youc an replace smoke garlic with Regular garlic + smoked paprika (1 small fresh garlic clove, finely grated; ½ tsp smoked paprika) or 1 tsp of Zaatar

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Coarsely grate the zucchini. Sprinkle with about ½ tsp salt and leave for 5–10 minutes. Squeeze thoroughly.

Step 2

Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. The drier the zucchini, the crisper the waffles will be. Reserve the zucchini juice for soup or sauce if you like.

Step 3

Finely grate the onion. Squeeze it lightly to remove excess liquid. You don't need to make it completely dry—the onion's moisture and sweetness are desirable—but it shouldn't be dripping.

Step 4

In a large bowl, combine the squeezed zucchini and onion. Add the eggs, cottage cheese and sour cream. Mix well.

Step 5

Add the remaining salt, smoked garlic powder and black pepper. Stir in the herbs if using.

Step 6

Add the dry ingredients. Mix in the baking powder and 6 tbsp flour. If using grated cheese, add it now. The batter should be thick, like a very thick fritter batter. If it looks loose or watery, add another 1–2 tbsp flour.

Step 7

Preheat the waffle maker thoroughly. Lightly grease the plates if necessary. Put an appropriate portion of batter into each waffle cavity without overfilling.

Step 8

Cook until deeply golden and crisp.

Step 9

Don't rely only on the appliance's indicator light—the waffles should have a properly browned exterior and feel reasonably firm when lifted.

Step 10

Keep them crisp. Place finished waffles on a wire rack rather than stacking them. If making all 16 at once, you can keep them in a 100–120°C oven directly on the rack while finishing the batch.