Zucchini waffles
2 servings
30 minutes
Zucchini waffles are a delicate and aromatic dish of Russian cuisine that combines simplicity of preparation with amazing flavor. Thin waffle crusts envelop a juicy filling of young zucchinis, onions, and spices, creating a harmony of textures and taste nuances. A sour cream sauce with herbs and cucumber adds freshness and lightness, making them an ideal snack or light breakfast. The history of the dish is rooted in the traditions of Russian home cooking, where vegetable pancakes and fritters have always held a special place. This is a wonderful alternative to traditional flour waffles – a healthy and appetizing treat suitable for both everyday meals and festive tables.
1
Prepare all the ingredients.
2
Grate the zucchini on a coarse grater.
- Baby courgettes: 700 g
3
Grate the onion on a fine grater.
- Onion: 1 head
4
Place the zucchini and onion in a sieve with cheesecloth, salt them, mix, and let sit for 10 minutes.
- Salt: to taste
5
Well squeeze moisture out of vegetables.
6
Mix the vegetables, egg, ground garlic, khmeli-suneli, flour, and baking powder.
- Baby courgettes: 700 g
- Onion: 1 head
- Garlic powder: 2 g
- Khmeli-suneli: 2 g
- Chicken egg: 1 piece
- Wheat flour: 50 g
- Baking powder (raising agent): 5 g
7
Preheat the waffle maker and grease it with vegetable oil.
- Vegetable oil: 20 ml
8
Place some zucchini batter in the waffle maker and close it, cook for 4-5 minutes until golden brown.
9
For the sauce, finely chop the cilantro and green onion, and grate the cucumber on a fine grater.
- Cilantro: 10 g
- Spring onion: 10 g
- Cucumbers: 70 g
10
Mix sour cream with herbs, cucumber, and garlic pressed through a garlic press. Add salt to taste.
- Sour cream: 150 g
- Cilantro: 10 g
- Spring onion: 10 g
- Cucumbers: 70 g
- Garlic: 1 clove
- Salt: to taste
11
Dip ready zucchini waffles in sour cream sauce.
