Will it Waffle?

When I was in Alabama, BFF Beverly's hubby, Ed got a new waffle iron.  We were treated to yummy waffles.  I told him I would get him this book.  So I did.  I am sending tomorrow.  But today, we felt the need to post about it.

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.

 

Once Shumski asked the question, everyone and their mother chimed in.  (My personal fave is tater tots in the waffle iron to make hash browns.)

I can't wait to go back to Alabama and find out what other amazing ideas Ed has for our culinary pleasure.  Until then, here's hoping he gets some great ideas!

 

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.

PS. Don't tell Ed the book is on the way. 

COOKBOOKS Of The Day...

A while back, my friend Deanna, who is facing a move, asked if I might like some cookbooks. Quick, guess the answer. I didn't hear much about it after the initial question and she has been in the middle of gigantic move, so one doesn't ask. The she mentioned on Facebook that a friend had done a post office run and my name was one one of the packages.

 

Sure enough, a lovely box of cookbooks arrived. So, I will be posting soon.

 

In the meantime, thank you, thank you, thank you, Deanna.