Crispy Zucchini Cheddar Waffles with Smoked Salmon Tips, FAQ & printable recipe

Tips for success

To keep the waffles warm while you cook in batches, place them on a wire rack in an oven heated to 200°F (95°C). Avoid stacking them on a plate, as the trapped steam will quickly soften the crispy edges you worked hard to create. Using a wire rack allows air to circulate around the waffle, maintaining its texture until everything is ready to serve.

If you prefer a more intense cheese flavor, you can sprinkle a little extra shredded cheddar directly onto the greased waffle iron before pouring in the batter.

This creates an extra-crispy, frico-like cheese crust on the surface of the waffle. Pair this with a light side salad of arugula dressed with a simple lemon vinaigrette to balance the richness of the cheese and the smoked salmon.

Variations

• Spicy Zucchini Waffles: Add a teaspoon of red pepper flakes to the batter for a subtle heat that pairs perfectly with the cool smoked salmon and creamy dill topping.
• Herb-Forward Waffles: Incorporate a tablespoon of fresh chopped dill or parsley directly into the waffle batter for an extra boost of fresh, aromatic flavor in every bite.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 2 days.

Freezer

Freeze cooled waffles in a freezer-safe bag for up to 1 month.

Reheat

Reheat in a toaster or 350°F oven until crispy.

Store any leftover waffles in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, separate individual waffles with pieces of parchment paper.

While they are best enjoyed fresh, you can restore some of their crispness by reheating them in a toaster or a preheated oven rather than the microwave, which will cause them to become soft and chewy.

You can prepare the zucchini mixture by squeezing the liquid out and storing it in the refrigerator for up to 24 hours before cooking.

However, it is best to add the eggs and flour to the zucchini just before you are ready to cook, as the salt in the cheese and the natural moisture of the zucchini will continue to draw water out over time, affecting the final batter consistency.

Serving ideas

Serve these waffles on warmed plates to ensure they stay at the perfect temperature for eating. Arrange the smoked salmon in delicate folds to add height and visual appeal to the dish. A small spoonful of dill crème fraîche placed in the center of the waffle, topped with a few salmon roe, provides a beautiful contrast in color and texture that makes for a stunning presentation.

These waffles are substantial enough to serve as a main course for brunch. Consider serving them alongside a light vegetable side, such as thinly sliced radishes or a small salad of microgreens, to add a peppery crunch.

The goal is to keep the accompaniments light so that the savory, crispy waffle remains the star of the meal, allowing the flavors of the smoked salmon and dill to shine through clearly.

Frequently asked questions

Recipe card

Crispy Zucchini Cheddar Waffles with Smoked Salmon

Prep 15 minCook 10 minTotal 25 minServes 2

Ingredients

• 300 grams grated green zucchini, squeezed dry
• 2 eggs
• 60 grams sharp white cheddar, shredded
• 15 grams chives, finely chopped
• 65 grams chickpea flour
• 60 grams cold-smoked Atlantic salmon
• dill crème fraîche, for serving
• salmon roe, for serving
• capers, for serving

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This step is critical to ensure the waffles crisp up properly in the iron. Transfer the dry zucchini to a large mixing bowl.
2. In the bowl with the dried zucchini, add the eggs, shredded sharp white cheddar, chopped chives, and chickpea flour. Stir the mixture vigorously until a thick, uniform batter forms. Ensure the cheese and herbs are evenly distributed throughout the zucchini base.
3. Preheat your waffle iron to 390°F (200°C) and grease the plates lightly. Pour the batter into the iron and cook for 5 minutes until golden brown and crispy. Once cooked, ensure the internal temperature of the egg-based batter reaches 160°F (71°C). Remove carefully and top each waffle with cold-smoked salmon, a dollop of dill crème fraîche, salmon roe, and a sprinkle of capers before serving.

Contains: eggs, fish, milk, gluten

Food safety: The salmon roe and smoked salmon are served raw. Use caution if you are pregnant, elderly, or have a weakened immune system.

Estimated nutrition per serving

Calories

310

Protein

16.5 g

Carbohydrates

18 g

Fat

19 g

Fiber

3.5 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.