Zucchini-Cheddar Waffles with Lemon-Dill Yogurt

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.