Zucchini, Prosciutto and Parmesan Waffles

the Sage Test Kitchen

Zucchini, Prosciutto and Parmesan Waffles

Name: Zucchini, Prosciutto and Parmesan Waffles
Cook time: 1500 s
Total time: 3600 s
Yield: Makes 12
Ingredients: 1 small onion - finely grated; 1 courgette - coarsely grated; 335 g plain flour; 2 tsp baking powder; 1 tsp sea salt flakes; 40 g finely grated parmesan cheese; 3 large eggs; 500 ml milk; 13 tbsp (185 g) unsalted butter - melted and cooled; Prosciutto; Cherry tomatoes - halved; Shaved parmesan; Small basil leaves; Freshly ground black pepper

1 hr total time

25 mins active time

Medium

Makes 12

Ingredients

Measurements:

1 small onion
finely grated
1 courgette
coarsely grated
335 g plain flour
2 tsp baking powder
1 tsp sea salt flakes
40 g finely grated parmesan cheese
3 large eggs
500 ml milk
13 tbsp (185 g) unsalted butter
melted and cooled

To serve

Prosciutto
Cherry tomatoes
halved
Shaved parmesan
Small basil leaves
Freshly ground black pepper

Instructions

1Select CLASSIC waffle setting and dial up number 6 on temperature control dial.
2Preheat until the orange light flashes and the word HEATING disappears.
3Combine the onion, zucchini, flour, baking powder, salt and grated Parmesan in a large bowl.
4Put the eggs, milk and butter in a medium bowl and whisk until well combined.
5Whisk the egg mixture into the flour mixture to form a smooth batter.
6Pour ½ cup of the batter into each waffle square and close the lid to cook.
7Repeat with the remaining batter.
8Serve with the tomato sauce, prosciutto, tomatoes, shaved Parmesan, basil and pepper.