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Potato & Zucchini Waffles

Potato & Zucchini Waffles Screenshot from America's Heartland Season 10 Episode 04

 1 large russet potato, peeled and cut into chunks
 1 large zucchini, cut into chunks
 1 small onion, peeled and cut into chunks
 2 large eggs
 6 tbsp all purpose flour
 1 tsp salt
 2 green onions, thinly sliced
 5 tbsp green onions, thinly sliced
 5 tbsp basil, finely chopped
 freshly ground black pepper

Preheat waffle iron.


Grate the potatoes, zucchini and onion using the shredding attachment of a food processor. Transfer to a colander lined with a clean dishtowel.


Gather the edges of the towel and squeeze as much water as you can from the grated vegetables. Transfer the vegetables to a mixing bowl and stir in the egg, flour, herbs, and seasonings.


Spray the waffle iron generously with nonstick cooking spray. Spoon the batter onto the waffle iron. Close and cook for 12-15 minutes, until browned and crisp. Serve immediately.

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