Waffled Zucchini-Parmesan Fritters

August 18, 2014
5 Ratings
Photo by Alpha Smoot
  • Serves 4
Author Notes

Very lightly adapted from Daniel Shumski's Will It Waffle? —Nicholas Day

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Tina Heaney
    Tina Heaney
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    Catherine Kelly-Morris
  • Kat Wilcox
    Kat Wilcox
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    David Andora
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    Ordinary Blogger (Rivki Locker)
I'm the author of a book on the science and history of infancy, Baby Meets World. My website is; I tweet over at @nicksday. And if you need any good playdoh recipes, just ask.

17 Reviews

Emily October 12, 2021
Hi Food52, can anyone tell me what kind of waffle maker was used to make this? Or could you recommend a 2021 version? I am looking for a good waffle maker for someone that doesn't have flour and uses alternative recipes! Thank you!
ckellymo October 26, 2021
My Waring Belgian waffle iron worked well with this recipe. It got very hot and cooked them in three minutes. Eventually the plastic frame broke and I replaced it with a Hamilton Beach iron. It is sturdier and easier to clean, but doesn’t get as hot, so they take longer, about 6-7 minutes.
Mirandamom December 2, 2015
We've been having broccoli cheddar waffles for dinner for years. I thought we were the only ones!
Tina H. August 4, 2015
This was delicious! I added 1 tsp of baking powder (to reflect true waffle texture), some shredded onion and a couple of jalapeno. They did need to cook in my waffle iron for about 8-9 minutes, and results were superb!
angie July 24, 2015
Mine were also gooey in the middle, perhaps it was my waffle iron
Molly July 21, 2015
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.
Catherine K. June 17, 2015
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!
Kat W. November 4, 2014
Loved these. I agree that they could use a little jalapeno-- will try next time. Made for great "chicken and waffles" last night!
David A. September 9, 2014
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.
Ordinary B. September 8, 2014
Love the idea of putting my waffle maker to use for something other than breakfast. This looks lovely. Bookmarking to try soon.
David A. September 8, 2014
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.
Maria R. September 3, 2014
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!
Burf September 2, 2014
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.
bookjunky August 30, 2014
a zucchini recipe my vegetable-hating vegetarian husband will eat. yay!
Mark O. August 27, 2014
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.
Shelley C. August 26, 2014
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!
AntoniaJames August 25, 2014
Waffles for dinner? Oh, yeah! ;o)