Fast forward a month or two, when I’m posting recipes for waffles (and everything else, honestly) that call for a full pound of the sumptuous beast that is melted butter, and you’ll know you can blame THAT waffle right there, the “hero” waffle, the one in the middle.
Turns out that if you’re having a less-than-stellar photography day and can’t … quite … get it (not that I ever really do), and you have to keep melting a pat of butter over the same waffle a handful of times, that waffle will become the gold standard of all waffles in your life, no matter how good (or not) it was to begin with.
Thing is. These were awesome to begin with–I know, because I kept shoving them into my mouth during this whole photo shoot. In addition to being a one-handed food (fortunately and unfortunately, in this case), they’re fluffy, bright, and lemony, with just a bit of gentle zucchini flavor and lovely green specks.
I think you might be able to put more zucchini in there, if the whole hide-vegetables-in-things business is your bag (mine, it is not). Zucchini has a ton of water, though, so… You may have to work a little to find the right balance. Experiment if you are up for it.
I just salted and squeezed the zucchini as dry as possible (the salt is important, as it draws out moisture), and cooked these babies a minute or so longer than my waffle maker told me to. The latter, I always do anyway–that waffle maker is a liar. A liar that likes pasty, soft waffles, but not pasty, soft people (hello) because CLEARLY it would have made adjustments for me by now.
I hope you make these–or just add a bunch of zucchini into your favorite waffle recipe. ‘Tis the season. Try this with whole wheat flour! With blueberries (use less of each, though)! With cocoa powder and chocolate chips!
Also, look out for the flagship recipe of 10th Kitchen: Maple Syrup with a Butt-Ton of Butter and Side of Waffle, coming soon.
P.S. In not-food fun stuff, here’s a photo I took of the Milky Way in Great Basin NP this weekend (if you follow me on Instagram or Twitter, I’ve already shoved this in your face). It’s not as good as it should be, but sometimes it’s already Thursday when you realize that Saturday is the new moon, and there’s no time to rent the proper lens and what not. Food is much less finicky to photograph (sadly, I can’t just slap butter on a bunch of stars to make ’em look good).
And here is the view from 13,065 feet in the middle of the desert. As you can see, there’s a big reason the sky was so dark (nevermind that I kept getting emails for–no joke–most of the hike up).
What do you guys see? Perfect and lovely remoteness? Proof that the Earth is round? Beat-up feet? Daydreams of a cold beer and/or extra-buttery waffles? All are solid answers.
- 1 1/2 cups shredded zucchini
- 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- A pinch of salt
- 1 cup milk
- 3 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- 2 tablespoons lemon zest
- 2 teaspoons poppy seeds
- Vegetable oil for waffle iron
- Preheat your oven to about 250 degrees and stick a cookie sheet in there, for keeping waffles warm as you cook.
- In a medium bowl, combine zucchini with a pinch of salt and toss to combine. Set aside while you measure and prep the rest of the ingredients.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a medium bowl, whisk together the milk, melted butter, eggs, lemon zest, and poppy seeds.
- Whisk wet ingredients into the dry ingredients until combined.
- Squeeze as much water out of the shredded zucchini as possible (it should have sat for 10-15 minutes, and the salt should have drawn quite a bit of moisture out). Stir zucchini into the waffle batter.
- Brush hot waffle iron with vegetable oil (or spray with cooking spray) and pour 1/4 cup of batter into each waffle mold. Cook until finished steaming, 3-4 minutes depending on the iron. Note that these have a bit of extra moisture from the zucchini, so give them an extra minute or so, and definitely wait until they're golden brown. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. This makes roughly 8-10 waffles, and thus feeds about 4.