With all the fresh zucchini and summer squash, one just has to come up with ways to use it all up and enjoy! I ended up making these with zucchini AND summer squash but you know, they are really alike, especially once baked. You can also use yellow squash in this recipe. It is a seasonable variable and that is the beauty of it. This recipe for gluten free waffles uses rice flour, but you can use any other flour. But, these zucchini waffles are super delicious and will surely get on your summer recipe list.
First things first, in order to make these healthy savory snacks, that could also be served on a brunch table, you need to get your weapon of choice. Choose your squash or your zucchini and grate it. I like to use the grater attachment on my food processor. But if you are making a small batch, then there is no need really. This recipe gluten free waffles with zucchini will yield about 10-14 waffles, depending on the size of the griddle on your pan. In order to get any vegetable waffles, pancakes, cakes, fritters, or muffins really crispy and nice, you have to get rid of excess moisture. This can be achieved by sprinkling the vegetable with salt and letting it draw out the water. Then just drain or place in a cheesecloth and wring out.
Tomato season is almost here too. Well, it is here. Just have to wait a week or two until they are not priced like gold. Even though they are worthy of the price. I chose a beautiful golden tomato, it was filled with the flavor of sunlight and fresh dirt, but the good kind. Paired it with a simple oil and vinegar dressing and fresh herbs and onions.
Fried bacon bits are one of the best savory waffles toppings there are. Bacon and waffles are a match made in heaven. And if you are making these for a lovely weekend brunch, even better. I like to cook my bacon in the oven if I need more than just a few slices. That way my kitchen is splatter-free and I simply have to pop a sheet pan in the oven and then remove it. And I am done.
The best way to cook bacon is by frying it in the oven for 8 minutes at 180-200.
The tie that it takes to cook a waffle will hugely depend on what kind of pan you have. I have the cheapest one you can get at the supermarket. Because it was bought at a moment’s whim, alongside everything needed for waffle batter. If you make waffles every week, invest in a good waffle pan/maker. If you remember that you have a waffle iron every 4 months, then feel free to get a cheap non-stick one.
This dairy-free waffles recipe is the ultimate weekend brunch, late lunch, breakfast, and even dinner recipe. Batch them and freeze for later if you are feeling active today and will be lazy tomorrow.
I decided to top this stack of waffles with a poached egg. Of course, there was also tomato salad, bacon, and more fresh basil. I am a sucker for a runny yolk, can’t get enough
Just look at this zucchini waffles stack. Isn’t it beautiful? It surely was a beautiful dish to eat. So simple, so rustic, but colorful and fun at the same time.
Zucchini waffles
Equipment
- Waffle maker
Ingredients
- 4 zucchinis or summer squash
- 100 g rice flour
- 2 whole eggs
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp pepper
Summer tomato salad
- 1 large summer tomato
- 3 green onions
- Fresh mint
- Fresh basil
- 1 tbsp extra virgin oive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp vinegar
For toppings
- Bacon cut into tiny pieces
- Fried or poached egg
Instructions
- Grate the zucchini and place in a cheese cloth or a clean towel
- Sprinkle with salt and let sit for 10 minutes to draw out the moisture
- Wring out as much moisture as possible
- Add the rest of the ingredients and mix
- Heat up your waffle pan
- Meanwhile prepare the tomato salad by mixing all the ingredients in a bowl
- Bake the waffles until golden brown, about 5-7 minutes
- If you want, you can prepare some more toppings like oven fried bacon and a poached egg