Zucchini, feta, mint and paprika waffles
- 3 zucchini
- 1/2 block of feta
- plain flour
- 5 chopped sun-dried tomatoes
- 2 eggs
- 2 tbsp. tablespoon vegetable broth
- salt pepper
Preparation 10 minutes
Cooking 10 minutes
Wash the courgettes, then grate them using a food processor. Drain them by pressing them between your hands to extract all the water.
In a bowl, put the grated zucchini and add 2 tbsp. flour, whole eggs, chopped sun-dried tomatoes, 1 tbsp. paprika, 2 tbsp. broth, and finish with the feta (so as not to crumble it too much).
Chop your vegetables
Add salt and pepper.
Mix thoroughly and check the consistency of your batter. If it seems too runny to make waffles, add 1 tbsp. flour.
Heat a waffle iron after having greased it with oil, using a brush or a paper towel.
Begin cooking the waffles by pouring a small amount of the batter into the waffle maker or skillet. Cook for about 6 to 8 minutes in total. Make sure each side of the waffle is golden brown.
Serve with a small mesclun salad.
For this recipe for zucchini, feta, mint and paprika waffles, you can count on 10 minutes of preparation. To learn more about the foods in this Hot Entrees recipe, head over to our food guide here.