Low Carb Zucchini Latke Waffles
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Wishing for a healthier version of those scrumptious Belgian waffles for breakfast? Your wish is my command! Introducing my low-carb latke waffles!
Potato latkes or potato pancakes are a Jewish cuisine. They’re usually served to celebrate Hanukkah — eight days Jewish festival of lights. Some also use other ingredients such as cheese and zucchini.
These potato waffles are served together with its applesauce, Greek yogurt, pico de gallo, or sour cream. You can also add black pepper and baking powder to have extra lift on the waffle pancakes.
To make this dish, first, grate the zucchini or you may use a food processor. You’ll then wrap the grated zucchini in cheesecloth to remove the excess water and moisture.
In a large bowl, add the remaining ingredients together with the zucchini. If the mixture is too watery, you may add almond flour or parmesan until the thick consistency is achieved. Remember that the macronutrients and calories will change. The total amounts vary with every adjustments and substitutions that you will make.
Spray the warmed up waffle maker or iron with olive oil. Cook the equally divided batter for a few minutes or until the outside edges are crispy, golden brown in color, and not mushy.
What are you waiting for? Enjoy this delicious and nutritious pancake recipe with your family and friends! And, make sure to share your experience on how you like this dish — as well as how it went for you!
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Have a great day fit foodies!
Low Carb Zucchini Latke Waffles
Ingredients for 4 large waffles
- 4 raw medium (745g) zucchini
- 2 eggs (lightly beaten)
- 1 egg white (lightly beaten with eggs)
- 1/2 cup (63g) + 1 tablespoon (22g) fine almond flour
- 3/4 cup (60g) grated parmesan
- 1 teaspoon garlic powder
- 1 teaspoon red pepper (or to taste)
Steps
- Warm up the waffle iron.
- Grate zucchini into a large bowl, then wrap the grated zucchini in cheesecloth or a strong, thin (paper) towel. Squeeze out all the water and moisture. This is important – this helps them cakes stay together when cooked in the waffle iron.
- Add the zucchini to a bowl along with the remaining ingredients. Fold everything together and ensure it is well mixed. If the batter is “too watery) simply add single tablespoons of almond flour and parmesan until it thickens more, and keep in mind that the macronutrients and calories will change.
- Spray the waffle iron with olive oil, then evenly divide the batter on the waffle maker. Cook for 7 to 9 minutes or until the outside edges are crispy, the outside is golden brown and the inside is no longer mushy.
- Allow the waffles to slightly cool ON the waffle iron – make sure it is off – before removing so be careful it does not burn.
- Enjoy with your favorite foods in place of bread or with toppings such as Greek yogurt and pico de gallo.
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