Breakfast for Dinner: Zucchini Corn Waffles

August 5, 2011

Zucchini Corn Waffles

I love breakfast for dinner. I love breakfast for dinner even more while on vacation. I love breakfast for dinner best when the Hungry Papa says that he’ll cook.

We’re just back from a glorious week at the beach where I enjoyed several dinners out and cooked surf and turf with chimichurri, lots of grilled zucchini, my favorite summer pasta with fresh corn and roasted tomatoes, grilled Tequila Lime Chicken with rice and beans (and margaritas!) and, of course, burgers.

Notice a theme? Tomatoes, corn, zucchini… lots of local seasonal vegetables. When the Hungry Papa offered to make waffles and eggs on our last night, we had the idea to keep our theme going by adding fresh corn kernels—cut straight off of the cob—and thinly julienned zucchini to our waffle batter.

I must say, it was a genius move!

Both corn and zucchini are versatile enough to work in sweet or savory dishes. They are both fabulous and plentiful this time of year. Plus, they taste great on their own or paired together. This was a no brainer that worked out beautifully.

To make Zucchini Corn Waffles (can be shared with kids 8+ mos*), start with your favorite waffle mix, whether homemade or store bought. Cut raw corn from the cob and throw it in. The kernels will cook as the waffles cook on the iron.

There was no grater at our beach house, so I very thinly julienned the zucchini (with my knives from home—never travel without them!). I think grating will be easier for most folks, but it also creates more liquid. If you grate, I suggest that you roll the grated veg in a dish towel and squeeze for all you’re worth. If your batter seems too watery once you add the zucchini, stir in a a little bit more flour mix.

Serve waffles piping hot alongside two fried eggs and natural maple syrup. Breakfast for dinner perfection, summer style. As lovely as it gets.

*Note: There is nothing in these waffles that cannot be shared with kids younger than 8 months, but I think these are best served as an early finger food. Just be sure to cut the waffles into age appropriate bite sizes in line with whatever else your little one is managing. Also, consider skipping the syrup for kids under 12 months—the corn and waffle batter itself add plenty of sweetness for developing palates.

One Response

  1. Susan says:

    Genius! I have all this on hand from the CSA.

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