Unlike its flour based counterpart, these cornmeal waffles are loaded with texture. And you’d never know a vegetable was involved if it weren’t for the tiny green flecks of zucchini in it (much to the delight of every self-respecting picky eater out there!) For balance, there is a sweet and sour onion relish that comes together in minutes. So if you’ve been ‘waffling’ over breakfast options, this is a really good way to up the ante. —Kirthana | Theblurrylime
Other condiments: Tomato slices, ham/bacon, fried egg, lettuce, feta cheese.
First make the onion relish: pour olive oil in a pan over medium heat and sauté onions with a good sprinkle of salt until translucent;about 3-4 minutes (you don’t want it to sizzle and fry). Add the demerara sugar and balsamic vinegar and season with pepper.
Cook the onions for 4-5 minutes stirring fairly frequently. Turn the heat down to a low simmer, clamp on a lid, and cook them for a further 5 minutes. Take the pan off the heat and set aside to cool slightly. Can be refrigerated at this stage and stored for up to a week.
For the waffles: add the cornmeal to a blender and pulse until the texture resembles fine sand. Set aside.
Combine the cornmeal, zucchini, buttermilk, eggs, grated parmesan, baking powder, melted butter, salt, and pepper in a large bowl and mix with a wooden spoon or whisk until everything is well incorporated.
Preheat your waffle iron as per manufacturer’s instructions. Coat with butter, oil, or nonstick spray as necessary. Ladle the batter in and cook the waffles until toasted and golden. Alternatively, you could use a griddle pan or a regular pan.
To assemble: take one half of a waffle and place ham, lettuce, and tomato slices on top. Dollop some of the onion relish and sprinkle over feta cheese. Top with a fried egg and season with salt and pepper. Sandwich it with the other half of the waffle and serve immediately.
Note: Corn meal is also sold in stores as ground corn (not to be confused with corn flour).