Ingredients

The following ingredients have 9 Servings
  • 1 medium zucchini (about 200g) (grated)
  • 1/2 tsp salt (divided)
  • 4 large eggs
  • 6 ounces sharp cheddar, grated
  • 1 clove garlic, minced or pressed
  • 1/4 tsp pepper
  • 1/4 tsp cayenne
  • 3/4 cup almond flour
  • 2 tsp baking powder
  • 3 tbsp heavy cream

Instruction

  • Place the zucchini in a sieve in the sink and sprinkle with 1/4 tsp salt. Toss to combine and let drain 1 hour. Once drained, squeeze out as much moisture as possible.
  • Preheat a waffle iron and lightly grease with melted butter.
  • In a large bowl, whisk the eggs to break them up. Whisk in the cheese, zucchini, garlic, remaining 1/4 tsp salt, the pepper, and cayenne, until well combined.
  • Add the almond flour and baking powder and stir to combine, then stir in the cream.
  • Scoop a little over 1/4 cup into the waffle iron (if you have a round "classic" waffle iron - you will need more for the deeper belgian style waffles). Spread the batter toward the edges and close the lid.
  • Cook until golden brown and crispy. Repeat with remaining batter.