I love the taste of potatoes and zucchini together. I usually make these as pancakes, but love to make them in the waffle iron for a crispier version.
1 cup shredded zucchini
2 cups shredded potatoes
1/4 cup shredded onion
1/2 cup GF all purpose flour
1/4 cup olive oil*
salt and pepper
Place shredded zucchini in a colander for 30 minutes to allow the water to drain off.
For your potatoes ---submerge the potatoes in enough water to just cover the them. Let soak for the same amount of time as the zucchini, 30 minutes. The water will help pull out some of the starchiness of the potatoes. (You can skip this step if you don't have time.)
After the 30 minutes, squeeze any remaining water out of the zucchini with a paper towel. Try to remove as much water as possible from them.
Drain the water off the potatoes and squeeze of any remaining water our of the potatoes with a paper towel. Again, removing as much water as possible.
Mix together potatoes, zucchini, onion, oil, flour, salt and pepper to taste.
Heat your waffle iron (I used a Belgium Waffle iron for deep pockets).
Lightly spray waffle iron with cooking spray.
Scoop heaping spoonfuls of mix onto the iron.
Cook for 10 minutes. They will be brown and crisp on the outside and soft on the inside.
Makes approximately 16 wafflettes.
*I like to use Wegman's basting oil in this recipe. If you don't have Wegman's oil that is fine. Use a garlic oil that has herbs infused into it. For example, Wegman's oil has garlic, thyme, and parsley. I added 1 tbsp of this oil in addition to 1/4 cup olive oil.
If you find that your waffles don't come out crispy and firm, then add a tablespoon of flour at a time. This is to compensate for not squeezing out enough water.