Zucchini-Carrot waffles

This can also be made in a waffle maker.


  • 3 zucchini, grated
  • 2 carrots, peeled and grated
  • 2t salt
  • 3 eggs
  • 1/2C flour
  • 1t baking powder
  • 1/2C feta
  • 1T olive oil
  • 3 chives, chopped (or use 1t dried leeks)
  • 1/2 t dried dill
  • butter (for frying)
  • sour cream (optional topping)

Place grated zucchini and carrots into a colander. Salt. Allow it to drain a few minutes. Squeeze into colander to drain off as much water as you can. (You can also put the mixture in a clean towel and twist.)

Mix it good.

Combine zucchini, carrots, eggs, flour, baking powder, feta, olive oil, chives, dill. Mix well.

Add 1/2 T butter, fry for ~3 minutes, add more butter, flip.

Place heavy skillet on a notch below medium heat. Add some butter and heat until melted. For each pancake, drop two ice-cream scoops of mix on the pan, flatten with end of scoop. Fry in butter for a 3 minutes (should be golden brown), flip, add more butter as necessary, fry another few minutes. (Total time will vary, about 6 minutes.)

Dollop on sour cream to taste. Service with an amazing fruit salad

Fruit salad: pitted cherries, grapes, orange, blueberries, strawberries and peaches.