Savory Zucchini Breakfast Waffles

You may not know it, but I grew up in a kind of place rarely found these days, Beaufort SC [county population = 1500]. Little had changed there since before the Civil War [called The War of Northern Aggression by my grandmother, though the first shots were fired in SC by rebels!] except freedom of slaves. I grew up in the 1930’s and first half of the 1940’s. It wasn’t until the 1960’s that the USA became more urban than rural, but Beaufort was left behind even in this shift.

My grandparents lived on a farm. I was there almost as much as in the “city, Beaufort. Yet the vegetables and even fruit were distinctly naturally non-GMO, yet quite restricted in use and growth. One vegetable I never knew existed was the zucchini squash. Yet, when I moved to Western Maryland in my early teens, zucchini squash became a burden to give away. Everyone’s gardens, even with a single short row, became overgrown with zucchini squash.

That overabundance never caused me to dislike the fruit. I’ve eaten many zucchini recipes, but not the one Alysa provided on her Quinoa Only site. Here it is for you to enjoy, for I’m certain you will enjoy it.

Savory Zucchini Breakfast Waffles
These savory almond flour waffles are the perfect breakfast treat! Wholesome, filling, high in protein and healthy fats, these will become a staple on your breakfast table!
Course Breakfast
Cuisine American
Keyword healthy waffles, zucchini
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 waffles
Calories 128 kcal
Author Alyssa
· 1 cup Bob’s Red Mill superfine almond flour
· 1/3 cup Bob’s Red Mill quinoa flour
· 3 tablespoons Bob’s Red Mill flaxseed meal
· 1 1/2 teaspoons baking powder
· 1/2 teaspoon sea salt
· 3 eggs separated
· 1/2 cup unsweetened almond milk
· 1 tablespoon olive oil
· 1 tablespoon apple cider vinegar
· 1 1/2 cups shredded zucchini
1. Heat a waffle iron to medium-high.
2. In a large bowl, whisk together the dry ingredients and set aside.
3. Separate the eggs into two additional mixing bowls. To the bowl with the yolks, add the almond milk, oil and apple cider vinegar, and beat together until smooth. For the whites, beat on high with an electric mixer until they can hold stiff peaks.
4. Add the yolk mixture to the dry ingredients and mix until just combined. Add the whites and gently fold until the batter is just combined again. Careful not to over mix as you don’t want to deflate the egg whites.
5. Place the zucchini in a clean dish towel and squeeze out all the excess moisture. Add that to the bowl and gently fold together.
6. Grease the waffle iron and drop 1/4 cup of batter into the center. Cook according to your waffle maker’s instructions until golden brown and lightly crispy; typically, about 2 – 3 minutes.
7. Transfer waffle to a wire rack and repeat with remaining batter.
8. When ready to serve, top with a layer of hummus, greens, sliced avocado and your poached egg!

Beaufort had almost as many Caucasian citizens as African Americans. The religious mix was quite all-inclusive with reference to Roman Catholics, Protestants, and Jews. One of my favorite sites to visit was Schoenberg’s Bakery. Sometimes, if you just stood out in front of the bakery and stood enjoying the smells of the goodies baked there, Mr. Schoenberg would come out with a treat. He didn’t restrict his generosity to doughnuts or doughnut holes. He would bring out concoctions filled with jams, sweet creamy fillings, and chocolate delights. But never Latkes.

I did not know what a latke was until I began teaching at the fledgling Miami Dade College. A good friend I met at MDC was Joe Olson. He was from the community at the Savannah GA end of the Savannah Boat run. [Joe, for some strange reason, called The River Queen the Beaufort boat. I humored him and let him mire in his own stupidity. I knew it was the Savannah boat. After all, that’s what all the people in Beaufort called it].

One of our colleagues was a Jewish professor. He brought some latkes to the office one day. We enjoyed them so much that we begged for the recipe. His wife said she would never reveal her ancestral recipe. One day Saul invited Joe and me to his housed for supper. We had praised the latkes so much that she had large platter of latkes among the other foods for supper. After supper, with stomachs bloated with latkes and fists full of bags with latkes to take home, Saul said to his wife, “You saw how much they enjoyed your latkes. Give them the recipes. They won’t reveal them to others.”

His wife relented and gave us the recipe and the instructions for cooking them. “Be sure to cook them in olive oil,” she insisted. At home Joe and I decided to play a joke on Saul. We told him we had tried his wife’s recipe and we found a way to improve the already perfect latke. Simply fry them in bacon fat we told him. He was furious and walked away without us having a chance it was a joke. That afternoon he went home and told Sarah what we had told him. For a month after our “joke” Saul would not talk to us. Every time we saw him we’d apologize and explain it was a poor joke.

One day he finally spoke to us. He said he knew it was a joke and we were apologetic, but his wife refused to hear our apologies and said if she heard of him ever talking to us again, she would leave him. Finally, he got the Rabbi to intercede for him and she relented her threat.

So, is this Sarah’s recipe? No. That happened over 50 years ago. I’ve lost her recipe in my collection somewhere. I’m going to catalog those recipes someday, but not today. This comes from Katie Kimball’s Kitchen Stewardship site, and it contains zucchinis, something Sarah’s recipe did not have. Enjoy Katie’s delicious offering.

Latke (Potato Pancakes)…with Vegetables!
5.0 from 1 reviews
Potato Pancakes (Latkes)

Author: Katie Kimball
Serves: 4 (18-25 pancakes)
· 3 large potatoes (about 4 cups worth, grated)
· about 2-3 cups other vegetables, grated (see Q&A notes)
· 3 eggs
· 2 Tbs. flour (see Q&A notes)
· 1 medium onion
· 1 tsp. salt
· oil for frying (refined coconut oil is excellent)
1. Wash, peel (optional) and grate the raw potatoes. Salt the gratings and allow to sit for 10-60 minutes (depending on how long you have before the meal), then drain the excess water that accumulates at the bottom of the bowl. If you’re hurrying and must skip this step entirely, the pancakes will survive.
2. Grate or finely chop onion and add to potatoes, along with any other veggies you’re using. (Grate = lots of crying; finely chop = only a few tears. Another reason I like the food processor to do the job for me. Use the regular blade to chop onions.)
3. Beat eggs well and add to the bowl (or just beat on top and then mix in).
4. Add salt and flour. Mix well.
5. Heat oil in frying pan or electric griddle at about 350F.
6. Spoon potato mixture into hot oil and flatten with spoon or spatula to create 3-4” circles:
7. Add a spoonful of the liquid that collects at the bottom of the mixing bowl right in the center. It’s mostly egg and will remind you of a fried egg around the edges of the pancake:
8. This helps to hold everything together nicely, so you don’t end up just making veggie hash browns. Flip when the underside is golden brown, about 2 minutes. The second side won’t cook quite as evenly brown, but when it starts looking like toasty hash browns, they’re done (about 3-5 minutes).
9. Remove to a plate; drain with paper towel if necessary:
10. Traditional toppings include sour cream or applesauce, but they’re also good with real maple syrup, homemade yogurt in place of the sour cream, or even ketchup. My son uses 3 of the 4, which makes my husband cringe, but hey – to each his own toppings if they’re eating their vegetables!
I highly recommend using a food processor with a grater attachment to make this a 30-minute meal. It’s possible to use a hand grater, but you’ll get tired of it quickly, especially if you have a large enough family for a double batch.

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