Salted waffles dried tomatoes and zucchini
- Total time
- 2 h 55
- servings
- 15 servings
- Dish type
- Other
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Prep
30 min
Cook
25 min
Total time
2 h 55
Ingredients
Ingredients
- 3 3 medium sized zucchini
- 3 3 eggs clarified (= white and yellow separated)
- 250 g 250 g semi-completed wheat flour
- 1 1 shallots
- 1 c. à soupe 1 tablespoons of dried oregano
- 80 g 80 g dried tomato
- 140 ml 140 ml milk
- 20 g 20 g of melted butter
- 1 sachet 1 sachets of chemical yeast
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Method
- 1
Finely slice the dried tomatoes and the shallot.
- 2
Wash the zucchini, split them in 2, remove the seeds, then grat them (do not peel them).
- 3
Separate whites from egg yolks.
- 4
Stir the flour in a chicken ass and dig a well.
- 5
Add the egg yolks to the well and mix with the spoon, incorporating the flour very gradually to avoid the formation of lumps.
- 6
Add milk and melted butter gradually, mixing well.
- 7
Let the dough rest for 2 hours.
- 8
Add the yeast, pepper (no salt because the tomatoes are already salted), oregano, then the shallot and dried tomatoes. Mix well.
- 9
Finally, add grated zucchini and mix again.
- 10
Beat the whites in firm snow, first add 1/3 to the dough to relax, then mix the rest gently.
- 11
Preheat the waffle.
- 12
For each batch of waffles: grease the prints (with the cooking spray or brush), fill them with 3/4 of the waffle paste and then cook until the waffles are golden.
Source : marmiton
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