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

the Smart Waffle™ Pro

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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

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