10
Ingredients
Quantity
COURGETTE AND PARMESAN WAFFLES
WHAT YOU DO
1. Place the grated courgette in a colander and sprinkle with about ¼ tsp of salt, let the
salted courgette sit for around 30 minutes, rinse with cold water and press out as
much of the moisture as possible. Alternatively wring out the courgette inside a clean
tea towel to remove excess moisture.
2. In a large bowl whisk together the eggs, milk and 50g of the grated parmesan. In a
small bowl combine the flour with the Italian seasoning. Combine the egg and milk
mixture with the flour mixture. Once the batter is thoroughly mixed, add the grated
courgette and mix until well combined.
3. Spray a little oil on the hotplates and pre-heat.
4. Place 1 rounded tbsp of the batter in each quarter section of the lower hotplate,
leaving room for the waffles to spread slightly.
5. Close lid and cook for 3-5 minutes.
6. Serve warm and sprinkle waffles with remaining parmesan cheese.
Courgette
2 medium, grated
Egg
1 large
Milk
60ml
Parmesan
75g, grated
Plain flour
75g
Italian seasoning
½ tsp
