Zucchini Waffles

Prepare the necessary ingredients. Young zucchinis are rich in beneficial substances such as potassium, calcium, phosphorus, copper, iron, sodium, biotin, pectin, dietary fiber, and vitamins B and E.

Wash the zucchini, peel if necessary, and grate on a coarse grater. For one egg and 50 g of flour, you will need about 150 g of zucchini flesh.

Transfer the zucchini flesh to a bowl, add salt, and if desired, add garlic. You can also add black pepper and finely chopped herbs such as dill. Add flour and mix until smooth. The batter should be quite thick.

Turn on the waffle maker and wait for it to heat up. Scoop 2-3 tablespoons of batter and cook until done (until golden brown). Waffles are cooked fastest in devices with a power of 1000 watts or higher. If necessary, periodically grease the surface of the heating plates with vegetable oil.

You can serve the zucchini waffles with sour cream sauce. To make the sauce, mix sour cream or thick natural yogurt with chopped herbs. It is best to eat the waffles immediately after cooking, but if for some reason you cannot do it right away, you can dry them in the oven or toaster to restore the crispy crust.