To make the waffles, begin by preheating your waffle iron. Add the shredded zucchini to a bowl along with 1 teaspoon of salt. Toss to coat and let sit for 20 minutes to draw out excess water. Wrap shredded zucchini in a clean kitchen towel and wring out over a bowl or into the sink.
In a large mixing bowl, add drained zucchini, waffle mix, ⅔ cup of water, vegetable oil, chopped scallions and black pepper. Mix until well-combined without lumps.
Working in batches, cook waffles in your preheated waffle maker until golden brown and crisp. Amount of batter varies based on your waffle iron.
To make dill chive sour cream, mix the Forager Project® Sour Cream, with the chopped dill, 1 tablespoon of chopped chives, fresh lemon zest, and lemon juice. Mix well and season to taste.
Drizzle warm waffles with dill chive sour cream and garnish with a few springs of dill, chopped chives, and freshly cracked black pepper.
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