Zucchini waffles with sundried tomato ricotta dip

🌶️🌶️

The sign for a great weekday dinner recipe is that is quick & easy yet tasty. This meal incorporates all of those feature, making it a perfect option after a day at work or full of activities, when the last thing you feel like doing would be standing in the kitchen for longer than absolutely necessary. You will manage to get around 10 small waffles or 4 standard-sized waffles out of it.

Servings: 4 * Calories per serving: 395 kcal (waffles: 247 kcal/dip: 148 kcal) * Preparation time: 30 min * Start to finish: 40-45 min

Zucchini waffles with sundried tomato ricotta dip recipe

Ingredients for the waffles

  • 2 medium-sized zucchini
  • 1 small onion
  • Vegetable oil
  • 2 eggs
  • 2/3 cup (85 grams) of flour
  • 1 teaspoon of baking powder
  • 3.5 ounces (100 grams) of grated cheddar
  • Salt, pepper, basil, oregano, chili pepper

Ingredients for the dip:

  • 1 cup of ricotta
  • 5 tablespoons of diced up sundried tomatoes
  • 1 diced up fresh garlic clove
  • 1 tablespoon of honey
  • ½ teaspoon of thyme
  • A pinch of tumeric/kurkuma (if you don’t have any tumeric at home, you can just as easy substitute with chili powder)
  • Salt and pepper

Ideally you prepare the dip first so it can sit in the fridge for a while and the flavors can really infuse the ricotta. So this dip ain’t exactly rocket science, and yet the preparation time can be handled at light speed. This makes it a good last minute choice if you need something tasty to go with your food. In this case our homemade zucchini waffles.

As for the zucchini waffles themselves, the first step is grating the zucchini. Place the zucchini bits in a bowl and salt them. This is a very important step for making sure all the excess water of the vegetable evaporates out. After 10-15 minutes – give or take – you can squeeze the remaining water out of the zucchini. Meanwhile, dice the onion and fry it in a pan with a bit of vegetable oil. Mix the flour, eggs, baking powder and spices. Then add the cheddar. After everything is well blended, add the zucchini. Now we are ready for the grand finale: whether you use a waffle -maker or pan really comes down to personal preference. If you use a waffle maker, your end result might be a bit more compact yet also more even. The pan on the other hand will certainly make them a bit more “fluffy”, yet also a bit less symmetrical. In any case, make sure you use vegetable oil to prepare them in whatever device you end up choosing.

Enjoy!

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