New summer brunch recipe!! I had a review copy of Summer: A Cookbook by Marnie Hanel and Jen Stevenson, and marked almost every page to try. Since it's not quite summer here, I went for this savory waffle recipe for a light weekday dinner. The cookbook includes an "herb salad" component that I didn't make, just sprinkled chives over the top. The zucchini are in there but you don't really taste them, so the flavor you add to the waffles is the flavor you get. I think a remoulade or hollandaise might be another nice addition, but heavier than the summery intent of the recipes in this book. See the end for a few of my notes.
Zucchini-Chickpea Waffles with Crispy Eggs
1 large zucchini, graded (about 1 1/2 cups)*
1 tbsp grated lemon zest
3 tbsp finely chopped fresh dill
3 scallions, finely sliced
1 cup (90 g) chickpea flour
3/4 tsp kosher salt
1 tsp baking powder
2 large eggs
1/4 cup (60 ml) extra-virgin olive oil
1/2 cup water (so you don't forget!)
4 tbsp extra-virgin olive oil
4 large eggs
2 tsp minced fresh chives, for garnish
pinch of ground sumac, for garnish (optional)
flaky sea salt and freshly ground black pepper
- To make the waffles: preheat a 4-slice Belgian waffle maker, or equivalent. Preheat the oven to 200 F.
- Mix the zucchini, lemon zest, dill, and scallions in a small bowl. Whisk together the chickpea flour, kosher salt, and baking powder in a large bowl, then whisk in the eggs, olive oil, and 1/2 cup water. Add the zucchini mixture and mix well.
- [Make the herb salad, which I skipped.]
- Pour half the batter into the waffle maker and cook the waffle until golden and crispy (the exact cooking time will depend on your waffle maker.)* Transfer the finished waffle to the warm oven. Repeat to make the second waffle, if applicable.
- In a large skillet, heat 2 tbsp of the olive oil until very hot. Fry 2 of the eggs until the edges are dark brown and crispy and the egg whites are set but the yolks are still runny, 2-3 minutes (if runny yolks aren't your thing, cook them longer, or flip them.) Using a slotted spatula, transfer the eggs from the pan to a plate. Repeat with the remaining olive oil and eggs.
- Separate each waffle into four sections, place two on each plate, and top with crispy egg. (This depends on your waffle maker too!) Garnish with preferred garnishes and a sprinkle each of salt and pepper, then serve immediate.y.
*Um, in my world 1 1/2 cups is a decent sized normal grocery store zucchini. A large zucchini is the watermelon sized squashes most gardeners know well. You do NOT want that much zucchini; best to go by the cup measurement.
Also in my world, a full recipe filled one waffle maker once, leaving 2 substantial waffles for each of us. I felt this was a better meal for 2 if that's all you're eating.
I will definitely make this again, it's a versatile recipe that could go a hundred different directions.