Zucchini and Fetta Fritter Waffles

How to make Fetta and Zucchini Waffles

You know sweet waffles… but how about savoury ones? This fritter-waffle fusion is part veg and all parts delicious! Combining fresh zucchini and bitey fetta, these Zucchini and Fetta Fritter Waffles may just change your kids minds on veggies. Perfect for breakfast, lunch, dinner or even as an afternoon pick-me-up, this vegetable waffle is always a great weekend family meal option. And with all the ingredients affordably sourced at your local ALDI, this recipe ticks more than just the ‘this is delicious’ box.  

Prep Time: 25 minutes        |        Cook Time: 20 minutes        |        Serves: 2

Ingredients

Zucchini and Fetta Waffles

• 2 large zucchinis, ends trimmed
• 1 tbsp The Olive Tree extra virgin olive oil
• 200g mashed potato (washed white potatoes)
• 80g Emporium Selection Greek style fetta, roughly chopped/crumbled
• 2 Lodge Farms free range eggs, beaten
• 75g White Mill plain flour
• 1 tsp White Mill baking powder
• 1 shallot, trimmed and finely sliced
• 1 tbsp chopped dill, plus extra to serve
• Zest of 1 lemon
• The Olive Tree extra virgin olive oil spray

Lemon mint yogurt:

• 150g Lyttos Greek style thick & creamy natural yogurt
• 1 tbsp The Olive Tree extra virgin olive oil, plus extra to serve
• Juice and zest of ½ lemon
• ¼ cup mint leaves, chopped
• Whole mint leaves, to serve
• Lemon wedges, to serve

Method

1. To make the lemon mint yogurt, mix the yogurt, olive oil, lemon juice, zest and mint leaves together and season well.
2. For the zucchini ribbons, slice 1 zucchini lengthways into long ribbons using a mandolin (see optional below). Set a chargrill over a high heat and grill for a few minutes each side or until nicely charred. Place on a plate, drizzle with olive oil and season well. Toss to coat and set aside.
3. For the waffles, coarsely grate the remaining zucchini on a box grater and place into a bowl. Mix in 1 teaspoon of salt and leave for 10 minutes to allow the liquid to be drawn out. Squeeze the zucchini dry then place into the middle of a clean tea towel. Squeeze until dry then place into a mixing bowl. Add the potato, fetta, egg, flour, baking powder, shallots, dill and lemon zest. Season and mix well.
4. Spray a mini waffle maker with olive oil and add ¼ of the mixture. Cook until cooked through, crispy and browned. Repeat with the remaining mixture. Transfer the waffles to plates.
5. Top with grilled zucchini ribbons and serve with yogurt, mint leaves, dill and lemon wedges.

Optional: If you don’t have a mandolin cutter you can hand cut the zucchini slices.

Tips: The mashed potato is best made from washed white potatoes. You can keep the waffles warm in a low oven while you finishing making them all.

Frequently Asked Questions about Zucchini and Fetta Fritter Waffles

What other vegetables can be used in these hidden veggie waffles?

These veggie fritter waffles work well with most shredded veg! Try shredded carrot, sweet potato, pumpkin or even cabbage for some added colour and flavour. The little ones won’t know they’re in there!

Can I make these Zucchini and Fetta Fritter Waffles without a waffle press?

This recipe works perfectly without a waffle press. Follow the same method, however spray or oil a frying pan and cook your Zucchini and Fetta Fritter Waffles that way, no waffle press, no worries!

Can these Zucchini and Fetta Fritter Waffles be stored in the freezer?

Your Zucchini and Fetta Fritter Waffles can easily be stored in the freezer to keep for months to come. To ensure they keep well, allow them to completely cool, flash freeze them on a layer of baking paper, then transfer them into an airtight container. Future fritters for a rainy day!

Are these veggie waffles vegetarian friendly?

Yes! These veggie waffles only contain veggies and dairy products. Which makes them dish a great way to get the kids excited about their colourful veg!