ZUCCHINI WAFFLES

Great way to use those Zucchinis that morph into Marrows overnight.

1large zucchini or three regular size 
½ teaspoon onion powder
 ½ teaspoon garlic powder
½ cup grated cheese
2 - 3 eggs
¾ cup milk
¼ cup oil (use cold pressed sunflower oil from the Good Oil Company
1teaspoon baking powder
½ teaspoon baking soda
1 cup plain flour (or plain gluten free besan flour)

Grate zucchini, spread out on a tea towel (not a fluffy one), roll and squeeze out as much liquid as you can. Tip into a bowl.

Add the rest of the ingredients - you should have a nice dropping batter (like pikelets - thicker than crepes but thinner than American pancakes.) Adjust with either flour or milk.

Scoop 1/3 to 1/4 a cup of batter into the waffle machine at a time.

This recipe makes 6 waffles. Rae says she never greases her waffle iron as the oil in the batter is enough to stop it from sticking.

If you don't have garlic and onion powders in your pantry, you can add your favourite herbs, smoked paprika, or a little curry powder instead.