Instructions
Follow the steps and taste along the way.
Prepare the zucchini and Cheddar
Coarsely grate the zucchini, let it stand for 5 minutes, then squeeze it firmly over the sink. Finely grate the Cheddar.
Mix the batter
In a large bowl, mix the flour, baking powder, salt, and black pepper. In a second bowl, whisk the eggs with the kefir and 15 g of the rapeseed oil. Pour the liquid mixture into the flour and stir briefly. Fold in the zucchini and Cheddar; the batter should be thick and evenly green-flecked.
Make the yogurt dip
Stir the yogurt together with the lemon juice and finely chopped dill. Set it aside so the flavors can meld while the waffles cook.
Cook the waffles
Preheat the waffle iron to medium-high heat, about 190 °C if the temperature can be adjusted. Lightly brush the plates with the remaining 5 g of oil. Spoon batter into the waffle iron until it covers the surface without overflowing; cook for about 4 to 5 minutes, until the waffles are golden and the surface is firm. Continue until all the batter is used, placing the cooked waffles on a wire rack so they do not soften.
Serve warm
Divide the waffles into four portions and serve warm with the lemon-dill yogurt. If the waffles need to wait while the last batch cooks, keep them in a single layer in an oven heated to 90 °C.
