Author Notes
This is a good idea for the spring/summer dinner. Just with a salad or some cheese. They are also a good way to make non veggies eat some vegetables. It's easy, fast and really delicious. You can play with the quantity of Courgettes. —Thomas Capelle
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Ingredients
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2
Small Zucchini / Courgettes (or 1 large)
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250 grams
White Flour (type T55 / T65)
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1 teaspoon
Baking Powder
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2
Eggs
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100 milliliters
Whole Milk
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40 milliliters
Olive Oil
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100 milliliters
Soda Water
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5 grams
salt
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75 grams
Grated Parmigiano-Reggiano
Directions
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Mix the Flour, Salt and baking powder.
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Grate the courgettes, and mix with the flour mix. You should get a thick paste.
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Add the water, milk and olive oil. Add the egg yolks only (save the whites for later). Add the grated Parmigiano.
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Whisk the egg whites until you get a fluffy thick cloud (you should be able to put the bowl upside down)
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Choose a big squared waffle machine. Put some olive oil in both sides (or cacao butter, or butter if you like some gold crusted waffle). Preheat them hot (in my old machine is 4/5 settings).
Cook until done. Eat right away with salad or maple syrup, or as you wish!
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