Description
A savory twist on waffles, these crispy zucchini and sweet potato rosti waffles are packed with flavor from feta, tart cranberries, and a rich sage butter. Perfect for a brunch or a unique side dish.
Ingredients
- 2 cups grated zucchini, squeezed dry
- 2 cups grated sweet potato
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries, chopped
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup unsalted butter
- 8 fresh sage leaves
- Cooking spray or oil for waffle iron
Instructions
- Preheat waffle iron according to manufacturer's instructions and lightly grease with cooking spray or oil.
- In a large bowl, combine grated zucchini, sweet potato, feta, cranberries, eggs, flour, salt, and pepper. Mix until well combined.
- Scoop about 1/2 cup of the mixture onto the hot waffle iron, spreading slightly. Close and cook for 5-7 minutes, until golden brown and crispy. Repeat with remaining mixture.
- While waffles cook, melt butter in a small saucepan over medium heat. Add sage leaves and cook until butter is fragrant and slightly browned, about 2-3 minutes. Remove from heat.
- Serve waffles warm, drizzled with sage butter.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American