notes ∙ 25
1 ½ cups our
1 cup yellow cornmeal
2 tsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
2 eggs
6 tbsp butter melted
2 cups cheddar cheese
shredded
INGREDIENTS:
DIRECTIONS:
Place the shredded zucchini in a colander and sprinkle with about ¼ teaspoon salt. Let the
salted zucchini sit for about 30 minutes. Rinse well with cold water and press out as much of
the water as possible. Blot dry with a lint-free towel or paper towels. Preheat your Deluxe Wafe
Bowl Maker. In a large bowl, whisk together the egg, milk, and ¼ cup of the grated parmesan.
In a small bowl, combine the our with about ¼ teaspoon salt and ¼ teaspoon of freshly
ground black pepper. Combine the contents of the small bowl with those of the large bowl
and then add the zucchini and toss until everything is well-combined.
Add about ½ cup of the mixture to the Lower Cooking Surface of your Deluxe Wafe Bowl
Maker. Cook until the wafe bowl is crispy. Remove carefully with tongs or a fork and let cool.
ZUCCHINI PARMESAN
WAFFLE BOWLS
NOTES
24
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