-
1
Pour the olive oil into a small heavy skillet and warm over very low heat.
-
2
Add in the shallot and garlic; stir to coat with oil.
-
3
Heat for 1 minute, just until you can smell the warming ingredients.
-
4
Remove the pan from stove and cool briefly.
-
5
Meanwhile, whisk together the buttermilk and eggs in a bowl.
-
6
Add the contents of the skillet to the buttermilk mixture and whisk vigorously to combine; reserve.
-
7
Preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat oven to 200u00b0.
-
8
In a big bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and nutmeg.
-
9
Grate the zucchini and cheddar into the bowl; mix with a rubber spatula (or your hands) to distribute evenly.
-
10
Pour the liquid ingredients over the dry ingredients and stir with the spatula until just combined.
-
11
Lightly butter or spray the grids of your iron, if needed.
-
12
Brush or spray the grids again only if subsequent waffles stick.
-
13
Spoon out 3/4 cup of batter (or slightly more than your iron's manufacturer recommends) onto the hot grids.
-
14
Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids.
-
15
Close the lid and bake until browned and crisp; serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
-
16
Top w/ yogurt or sour cream; serve with side salad for a nice lunch.
