Saturday, June 17, 2017

Zucchini waffles and the gentrification of the zucchini fritter

A couple of weekends ago I pulled out the last of the zucchini plants as winter has definitely arrived.

I thought I should have done this a couple of weeks earlier but to my surprise I still had a couple of zucchini wilfully hanging onto their glorious summer.

May 2017

While many talk about a zucchini glut, an abundance of zucchinis should really be thought of as a privilege. Earlier this year there was a shortage of zucchinis (courgettes) in the UK sparking the #courgettecrisis. I suspect this was heavily due to it being winter and another reminder that natural champions seasonal eating.

The zucchini is a powerhouse of versatility and adds a beautiful moistness to these waffles, aka gentrified zucchini fritters.

Seriously there is nothing hipsters love more than an appliance based food item with a craft beer delivered by drone, lamington jaffle anyone?

Zucchini waffles
Ingredients - make about 2 large waffles
  • 1 medium zucchini 200g
  • 1 small red onion finely diced
  • 85g self raising flour
  • 125ml milk
  • 1 large egg
  • 50g feta, crumbled
  • 50g cheddar, crumbled 
  • 2 tbsp chopped mint
  • Salt and pepper to taste
  • Grate the zucchini into a bowl lined with a clean tea towel
  • Gather up the edges of the tea towel and squeeze out excess liquid
  • Add all ingredient to a mixing bowl and combine
  • Heat waffle iron and spray with oil
  • Spoon half the mix into the waffle iron  (depending on the size of your waffle maker)
  • Cook for about 6 minutes (always wise to check out your own machine's instructions)
Optional serve with poached eggs and garnish with thinly sliced red onions, basil, parsley, mint and more fetta. My secret weapon is a drizzle of agrumato a lime olive oil.
Home grown beauties

Fine dice of red onion and reserve some for garnish 

Love a good all in one recipe

You don't want to over fill it....

These are a moist waffle not dry and crisp

I took inspiration from My Year without Meat by Richard Cornish after seeing the zucchini fritter recipe. 
I recommend everyone give this book a read for more insight into where our food comes from. 

Who doesn't love egg porn???