Zucchini Parmesan Waffle Fritters

• Vegetarian

• Produce

  • 2 cups Zucchini

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Neutral oil or nonstick cooking spray

• Dairy

  • 1/4 cup Milk
  • 1/2 cup Parmesan, grated

Found on thepinningmama.com

Ingredients

• 2 cups shredded zucchini (roughly 2 medium zucchini)
• 1 large egg
• ¼ cup milk
• ½ cup grated Parmesan
• ½ cup all-purpose flour
• Neutral oil or nonstick cooking spray
• Salt
• Black pepper

Directions

• Place the shredded zucchini in a colander and sprinkle with about ¼ teaspoon salt.
• Let the salted zucchini sit for about 30 minutes. Then rinse well with cold water and press out as much of the water as possible. Blot dry with a lint-free towel or paper towels.
• Preheat the waffle iron to medium and the oven to its lowest setting.
• In a large bowl, whisk together the egg, milk, and ¼ cup of the grated Parmesan.
• In a small bowl, combine the flour with about ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.
• Mix the contents of the small bowl into the large bowl and then add the zucchini and toss until everything is well-combined.
• Coat the waffle iron with nonstick spray or brush it with a neutral oil.
• Place rounded tablespoons of the batter on the waffle iron, leaving room for the fritters to spread slightly. Close the lid and cook until lightly browned, about 3-5 minutes. (You may need to turn your waffle iron up or down slightly, depending on how powerful it is.)
• Transfer finished fritters to the oven to keep warm while you cook the remaining fritters.
• Serve topped with the remaining ¼ cup Parmesan.