I love finger food, especially on the weekends. These waffles are great for brunch or as an appetizer.
This recipe serves 2.
For the zucchini waffles:
1 zucchini, shredded (not the seeds) and squeezed
1 cup of all-purpose flour
1 cup of milk
2 tablespoons of olive oil
2 teaspoons of baking powder
20grs of grated Parmesan cheese
Pinch of salt
Pinch of onion powder
Pinch of garlic powder
For the avocado sour cream:
125gr of sour cream
Juice of ½ a lime
Salt to taste
Blend all of the ingredients for the batter until smooth. Then add the squeezed zucchini and mix it with a spoon or spatula.
Brush your waffle iron with some vegetable oil or use cooking spray. Pour in some of the waffle batter. I made small waffles so each corner would be bite size. The cooking time will depend on your waffle iron. Mine takes 4 minutes per waffle.
To make the avocado sour cream, just blend all of the ingredients until smooth.
Slice the waffles into small pieces, serve with the avocado sour cream as the dipping.