Waffled Zucchini-Parmesan Fritters

By • August 18, 2014 14 Comments

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Author Notes: Very lightly adapted from Daniel Shumski's Will It Waffle?Nicholas Day

Serves 4

  • 2 cups shredded zucchini (roughly 2 medium zucchini)
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup grated Parmesan
  • 1/2 cup all-purpose flour
  • Neutral oil or nonstick cooking spray
  • Salt
  • Black pepper
  1. Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt. Let the salted zucchini sit for about 30 minutes. Then rinse well with cold water and press out as much of the water as possible. Blot dry with a lint-free towel or paper towels.
  2. Preheat the waffle iron to medium and the oven to its lowest setting.
  3. In a large bowl, whisk together the egg, milk, and 1/4 cup of the grated Parmesan. In a small bowl, combine the flour with about 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix the contents of the small bowl into the large bowl and then add the zucchini and toss until everything is well-combined.
  4. Coat the waffle iron with nonstick spray or brush it with a neutral oil. Place rounded tablespoons of the batter on the waffle iron, leaving room for the fritters to spread slightly. Close the lid and cook until lightly browned, about 3 minutes. (You may need to turn your waffle iron up or down slightly, depending on how powerful it is.) Transfer finished fritters to the oven to keep warm while you cook the remaining fritters. Serve topped with the remaining 1/4 cup Parmesan.
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Comments (14) Questions (0)

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11 days ago angie

Mine were also gooey in the middle, perhaps it was my waffle iron

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13 days ago Molly

I made these last night and mine were a little bit gooey in the middle, but still tasty. I grated up half of an onion and added it to the mix and I topped mine with some Sriracha and my dad opted for molasses.

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about 1 month ago Catherine Kelly

I've made these twice: once following the recipe to the letter and once substituting brown rice flour and tapioca flour for AP. Both ways they were excellent; perfect with fried chicken!

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9 months ago Kat Wilcox

Loved these. I agree that they could use a little jalapeno-- will try next time. Made for great "chicken and waffles" last night!

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11 months ago David Andora

Made these tonight and they were great! I don't think the recipe serves 4 though. Personally, I think it's about half that. I made 5 smallish waffles with this recipe. They were especially crispy right out of the waffle iron.

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11 months ago Ordinary Blogger (Rivki Locker)

Love the idea of putting my waffle maker to use for something other than breakfast. This looks lovely. Bookmarking to try soon.

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11 months ago David Andora

Are these suppose to be lightly crispy on the outside? They look delicious. I have a fantastic variable temperature belgian waffle iron. It sounds like a lower-middle temperature is the way to go on these, but not sure how I might best obtain a slight crisp texture and not a softer cake-like one.

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11 months ago Maria Reina

Wow .. this is so delicious! I just purchase a bag of ground golden flax and have been playing around with using it. I subbed that for the flour. Then I drained the zucchini/yellow squash mix (pretty colors!) for 15 min. I was thinking it could use a little more wetness with the flax. I also added some fresh basil. I'm going to try it using fresh corn next. What a great base recipe!
For those with waffle maker issues: I have a Villaware Classic Uno Series waffle maker. Completely fool proof. It even beeps when the waffle is ready. I had it right in the middle on number "4" and it took exactly 3 mins! Absolutely perfect. I added a couple of farmers market tomatoes and just ate the whole thing for lunch!

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11 months ago Burf

I'm pretty sure I have waffle iron issues (it's a thing). I couldn't get my dual-temp iron to get low enough to gently brown the outside. I ended up with a gooey interior and blackened exterior. But, they made great li'l griddle cakes.

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11 months ago bookjunky

a zucchini recipe my vegetable-hating vegetarian husband will eat. yay!

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11 months ago Mark Oviatt

Tried this last night for dinner. Beware, it takes longer to cook than you might think, at least it does in my waffle iron. Next time, and there will be a next time, I'll mince either a fresh Serrano or Jalapeno and add it in to add some zip.

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11 months ago Shell

Mine also needed longer to cook, so definitely be patient-- they're well worth the wait! :)

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11 months ago Shelley Crowley

I put a dollop of homemade ricotta on the centre of each waffle and topped it with a generous spoonful of freshly roasted corn and red peppers. With a plate of just-picked tomatoes on the side, it was a pretty fine dinner on an August evening!

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11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Waffles for dinner? Oh, yeah! ;o)