Is anyone else dreaming about warmer weather? A few weeks ago my spring seed catalogue arrived in the mail, and it got me thinking about sunny days and what veggies I want to plant in this year’s garden. I’m so ready for my favourite time of year!

As much as I was looking ahead, I also realized that it was high time to dig around in my deep freeze and use up all of the produce I have stashed in there from last summer. When I was drowning in zucchini, my sister-in-law suggested dicing and/or grating some of it to keep in the freezer for colder months. This proved to be a great strategy for adding veggies to meals and snacks (and reducing food waste). With my labelled Ziploc bags it’s easy to pull out 1 cup of diced zucchini for minestrone soup or shredded zucchini for muffins. But since I still have quite a few bags left, it was time to find a new way to use them up.

 In case you haven’t heard, waffling is a huge food trend again this year. Case in point: all of the articles that come across my feed about ingenious things you can make in a waffle maker (besides waffles). When I saw a recipe for waffled zucchini fritters, I knew I wanted to recreate it at home. Veggies can be a tough sell at my house, which inspires me to find unique ways to serve them. This crispy, cheesy side dish seemed promising. Plus, using a waffle maker rather than frying the fritters to make them crunchy was definitely a healthier preparation method I had never considered.

Using thawed, shredded zucchini, these fritters came together in five minutes flat. My one-year old even helped with dumping the ingredients into the mixing bowl and stirring. Fresh zucchini works in this recipe too, it just takes a little longer to prepare as the shredded zucchini needs to be salted, left alone for half an hour, then drained. Clean up is minimal – one bowl, plus a quick wipe of the waffle maker (my non-stick one worked so well). Enjoy these waffled zucchini fritters while they are hot and crispy with a generous sprinkle of parmesan cheese on top (a must according to my husband). If you have leftovers, just pop them in the toaster before serving. This is a make again recipe at my house – my little guy gobbled his fritters up then reached for more. Success!

Have you ever made something creative in your waffle maker? Let us know in the comments.

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Written by a Registered Dietitian.

Waffled Zucchini Fritters
Prep Time

5 minutes for thawed shredded zucchini

35 minutes for fresh, shredded zucchini

Cook Time
5 minutes
4 servings


2 cups (500 ml) thawed shredded zucchini (can also used fresh shredded zucchini)
1 egg
1/4 cup (60 ml) milk
1/2 cup (125 ml) grated Parmesan, divided
1/4 cup (60 ml) whole wheat flour
1/4 cup (60 ml) all-purpose flour
dash of pepper


  1. If using thawed shredded zucchini: squeeze and drain excess water from thawed zucchini.

    If using fresh shredded zucchini: place in a colander and sprinkle with 1/4 tsp (1 ml) salt. Let it sit for 30 minutes, then rinse with cold water, press out as much excess water as possible and blot the zucchini dry with a paper towel.

  2. Preheat waffle iron and preheat oven to its lowest setting.
  3. Whisk egg, milk and 1/4 cup (60 ml) Parmesan in a large bowl.
  4. Stir flours and pepper into mixture. Then stir in zucchini.
  5. Scoop the batter onto the waffle iron, a little room for spreading. The number of batches you make will depend on the size of your waffle iron. Note: if your waffle iron is not non-stick, you may want to grease it with cooking spray before scooping the batter on.
  6. Cook until lightly browned. Keep finished fritters in the warmed oven while you cook the rest of the batter.
  7. Top with remaining 1/4 cup (60 ml) of Parmesan before serving.