John Myers
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Waffles: Zucchini Waffles with Tomato Salad
The perfect waffles: zucchini waffles with tomato salad recipe with a picture and simple step-by-step instructions.
waffles
- 800 g Sliced zucchini
- 6 Stems Chopped mint
- 8 Stems Chopped parsley
- 2 Diced onions
- 400 g Sifted flour
- 2 tsp Baking powder
- 6 Eggs
- 6 tbsp Oil
- 2 Garlic cloves pressed
- 200 g Crumbled feta
- 200 ml Low fat milk
- Salt
- White milled pepper
- Freshly grated nutmeg
Tomato salad
- 600 g Quarter cocktail tomatoes
- 100 g Cut the olives black into rings
- 1 Cut the red onion into strips
- 1 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- Salt
- Pepper
- Chopped marjoram
- Oregano chopped
- Chopped basil
- Chopped parsley
- Mix the flour and baking powder together in a bowl.
- In another bowl, whisk the eggs, milk and oil together well and then add the flour mixture, tablespoon at a time, and stir in. Mix in the pressed garlic, crumbled feta, shredded zucchini, diced onion and chopped herbs.
- Season with slaz, pepper and nutmeg and let the dough stand for 15 minutes. Then bake in the preheated waffle iron until golden.
Tomato salad
- In a bowl, mix the tomato quarters, olive rings, onion strips, balsamic vinegar, olive oil, spices and freshly chopped herbs (amount to taste).
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