Salted waffles dried tomatoes and zucchini

Ingredients

For 15 servings

• •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

Method

1. 1.Finely slice the dried tomatoes and the shallot.
2. 2.Wash the zucchini, split them in 2, remove the seeds, then grat them (do not peel them).
3. 3.Separate whites from egg yolks.
4. 4.Stir the flour in a chicken ass and dig a well.
5. 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. 6.Add milk and melted butter gradually, mixing well.
7. 7.Let the dough rest for 2 hours.
8. 8.Add the yeast, pepper (no salt because the tomatoes are already salted), oregano, then the shallot and dried tomatoes. Mix well.
9. 9.Finally, add grated zucchini and mix again.
10. 10.Beat the whites in firm snow, first add 1/3 to the dough to relax, then mix the rest gently.
11. 11.Preheat the waffle.
12. 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.