Potato & Zucchini Waffles Screenshot from America's Heartland Season 10 Episode 04
Ingredients
 1 large russet potato, peeled and cut into chunks
 1 large zucchini, cut into chunks
 1 small onion, peeled and cut into chunks
 2 large eggs
 6 tbsp all purpose flour
 1 tsp salt
 2 green onions, thinly sliced
 5 tbsp green onions, thinly sliced
 5 tbsp basil, finely chopped
 freshly ground black pepper
Directions
1

Preheat waffle iron.

2

Grate the potatoes, zucchini and onion using the shredding attachment of a food processor. Transfer to a colander lined with a clean dishtowel.

3

Gather the edges of the towel and squeeze as much water as you can from the grated vegetables. Transfer the vegetables to a mixing bowl and stir in the egg, flour, herbs, and seasonings.

4

Spray the waffle iron generously with nonstick cooking spray. Spoon the batter onto the waffle iron. Close and cook for 12-15 minutes, until browned and crisp. Serve immediately.

Ingredients

 1 large russet potato, peeled and cut into chunks
 1 large zucchini, cut into chunks
 1 small onion, peeled and cut into chunks
 2 large eggs
 6 tbsp all purpose flour
 1 tsp salt
 2 green onions, thinly sliced
 5 tbsp green onions, thinly sliced
 5 tbsp basil, finely chopped
 freshly ground black pepper

Directions

1

Preheat waffle iron.

2

Grate the potatoes, zucchini and onion using the shredding attachment of a food processor. Transfer to a colander lined with a clean dishtowel.

3

Gather the edges of the towel and squeeze as much water as you can from the grated vegetables. Transfer the vegetables to a mixing bowl and stir in the egg, flour, herbs, and seasonings.

4

Spray the waffle iron generously with nonstick cooking spray. Spoon the batter onto the waffle iron. Close and cook for 12-15 minutes, until browned and crisp. Serve immediately.

Potato & Zucchini Waffles
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