The title pretty much says it all. Will it Waffle?. The title comes for Daniel Shumski's blog that asked the same question. And now we know the answer. Yes, Virginia, it will.
Waffled Zucchini Fritters 2 cups shredded zucchini (about 2 medium-sized zucchini) 1/2 teaspoon salt 1 large egg 1/4 cup milk 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 1/4 teaspoon freshly ground black pepper Nonstick cooking spray 1. Place the zucchini in a strainer or colander and sprinkle with 1/4 teaspoon of the salt. Let stand for 30 minutes. Rinse well with cold water. Press to remove excess liquid from the zucchini and then blot dry with a clean lint free towel or paper towels. 2. Preheat the waffle iron to medium and the oven to its lowest setting. 3. In a large bowl, whisk together the egg, milk, and 1/4 cup of the grated Parmesan. Whisk well to combine 4. In a small bowl, combine the flour, the remaining 1/4 teaspoon salt, and pepper. Mix well and stir into the large bowl with the egg mixture. Add the zucchini and toss until well combined. 5. Coat both sides of the waffle iron grid with nonstick spray. Place rounded tablespoons of the zucchini mixture on the waffle iron, leaving space between each scoop for the fritters to spread. Close the lid. 6. Cook until lightly browned and cooked through, about 3 minutes, and remove from the waffle iron. 7. Repeat sets 5 and 6 with remaining batter. Keep the finished fritters warm in the oven.
8. To serve, top the fritters with the remaining 1/4 cup Parmesan.