Recipe: Zucchini Corn Waffles

I recently bought a waffle maker on a bit of a whim and after enjoying having waffles for breakfast for a few weekends I decided to branch out into the savoury waffle world as well. These zucchini corn waffles have become a firm favourite as they are delicious at all times of the day! I’ve had them as a savoury breakfast, a light lunch and even dinner with a large heaping of salad. Hard to beat that!

Zucchini Corn Waffles | I Spy Plum Pie

One of my favourite things about these waffles is that you can cook up a big batch on a Sunday afternoon and then just re-heat them in the toaster for breakfast over the next few days, making them a quick & easy weekday breakfast option. If you are going to do that then slightly undercook them in the waffle maker so that you can get them nice and crispy in the toaster when you’re ready to eat them. Consider also getting to know all about the death star waffle maker to ease the painstaking efforts that go into making waffles. Yum!

This recipe is slightly adapted from one I found here.

Ingredients List

  • 1 1/2 cups plain flour
  • 3/4 cup cornflour
  • 1tbs sugar
  • 4tsp baking powder
  • 2 eggs
  • 1 3/4 cup milk (I used almond milk)
  • 1/2 cup oil
  • 1 medium zucchini
  • 1 cup cheddar cheese
  • 2 cobs corn
  • Salt and pepper

Steps

  1. Stir together the flours, sugar and baking powder in a large bowl
  2. Lightly whisk the eggs and combine with the milk and oil in a small bowl
  3. Add the wet ingredients to the dry and whisk to combine
  4. Grate the zucchini and squeeze out excess water and add to the mixture
  5. Grate the cheese and add to the mixture with the corn kernels, cut from the cob
  6. Season with salt and pepper and fold well to combine
  7. Cook according to your waffle makers instructions
  8. Enjoy!

Zucchini Corn Waffles | I Spy Plum Pie

I topped my zucchini corn waffles with a zingy tomato salsa, making the most of the end of summer tomatoes I got my hands on at the fruit & veggie shop which was an excellent pairing. To make the salsa I just chopped up the cherry tomatoes and mixed them with chilli, coriander, garlic, lime juice, spring onion and a good glug of olive oil. Season with salt & pepper and leave it to sit for a little while and you’re good to go!

Zucchini Corn Waffles | I Spy Plum Pie

I love the bursts of sweetness that comes from biting into a corn kernel in these waffles, it really does taste like summer in a waffle! Luckily you can even freeze these waffles so you can get a burst of summer all year round. Yum!

Zucchini Corn Waffles | I Spy Plum Pie

Are you a waffle fan? Maybe these zucchini corn waffles will be up your alley!

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2 Comments on Recipe: Zucchini Corn Waffles

  1. Cindy
    April 4, 2016 at 8:44 am (3 years ago)

    I like savoury waffles just as much as sweet ones – these look great for the produce we have right now!
    Cindy recently posted…A very full vegetable tart

    Reply
    • I Spy Plum Pie (admin)
      April 11, 2016 at 6:07 pm (3 years ago)

      I think I might actually prefer savoury waffles!

      Reply

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