Zucchini-Cheddar Waffles
This is the first savoury waffle I've made, so I haven't done any experimenting with the original recipe from Dorie Greenspan. Since creating her waffle cookbook, she's gone on to fame with Bon Appetit, as well producing several cookbooks including Baking with Julie. The germination for that cookbook may be in this recipe, which is a modification of a Julia Child galette.
  • 1/3 cup extra-virgin olive oil
  • 1 large shallot, peeled and finely chopped
  • 1 large plump garlic clove, peeled and finely chopped
  • 1 1/4 cups buttermilk
  • 2 large eggs
  • 1 1/4 cups all-purpose flour
  • 2 tsp double-acting baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp freshly grated nutmeg
  • 1 small zucchini, scrubbed, not peeled
  • 1/4 pound sharp cheddar cheese
  1. Heat the olive oil over very low heat. Add the shallot and garlic and heat only 1 minute. Remove from heat
  2. Whisk buttermilk and eggs in a medium bowl Add the oil mixture and whisk vigourously
  3. In a large bowl mix the dry ingredients and grate in the zuke and cheese. Mix evenly. Pour the liquid and stir with a spatula until just combined
Yogurt or sour cream for topping.