Golden brown and crispy on the outside, wonderfully moist on the inside: these savory vegetable waffles are not baked in a classic electric waffle iron, but rather in a rustic way in a cast-iron waffle iron over an open fire.
Zucchini, carrots, and bell peppers provide plenty of vegetables, while cottage cheese and eggs make the waffles moist. Served straight from the Kazan stove, they are a great idea for outdoor cooking – as a light main course, a savory snack, or a versatile side dish.
Ingredients
- 1 small zucchini
- 2–3 carrots
- ½ bell pepper
- 1 small onion or 2–3 spring onions
- 1 tub cottage cheese (approx. 200 g)
- 2 eggs
- approx. 50–70 g spelt flour
- 1 tsp sweet paprika powder
- salt
- freshly ground pepper
- optional: a little garlic powder
- a little oil for greasing
Preparation
1. Prepare the vegetables: Wash the zucchini and carrots, peel if necessary, and coarsely grate them. Place the grated vegetables in a clean kitchen towel and squeeze out very thoroughly. The less moisture left in the vegetables, the better the waffles will crisp up later.
Dice the bell pepper very finely. Finely dice the onion or cut the spring onions into thin rings.
2. Mix the waffle batter: Thoroughly mix the vegetables, cottage cheese, eggs, and initially 50 g of spelt flour. Season with paprika, salt, pepper, and a little garlic powder if desired.
The mixture should be moist but hold together well. If it is still very soft, gradually work in a little more flour. Then, let the batter rest for about 5–10 minutes so the flour can absorb the liquid.
3. Preheat the cast-iron waffle iron: Thoroughly preheat the waffle iron on both sides over moderate to medium heat on the Kazan stove. Then, lightly grease the cooking surfaces with oil.
4. Bake the vegetable waffles: Place an appropriate portion of batter into the waffle iron and spread evenly. Do not overfill, as the mixture will spread slightly when closed.
Close the waffle iron and bake the waffles until golden brown on both sides over the fire. Turn the iron regularly to do so. The exact baking time depends on the heat and the waffle iron used. It is better to work with moderate heat – cast iron retains heat very effectively and can darken quickly if the heat is too high.
5. Enjoy immediately: Carefully remove the finished vegetable waffles from the iron and serve as soon as possible. Herb quark, a yogurt-garlic dip, or a crisp salad go particularly well with them.
Tip
For extra crispy waffles, do not stack the finished ones on top of each other. It is best to place them side by side on a wire rack for a moment – this allows the steam to escape and the surface stays nice and crunchy.
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