Zucchini waffles with pimento-cheese sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ¼ | teaspoon | Dried whole basil |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Coarsely ground black pepper |
| 1 | cup | Non-fat buttermilk |
| 1 | cup | Shredded zucchini |
| ½ | cup | No-salt cream corn |
| ⅓ | cup | Sliced green onion |
| 2 | teaspoons | Vegetable oil |
| 1 | each | Egg (or egg substitiute) |
| 1 | cup | 2% low-fat or skim milk |
| 2 | teaspoons | Margarine |
| 5 | teaspoons | All-purpose flour |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Dry mustard |
| 1 | dash | Ground black pepper |
| ½ | cup | Shred sharp cheddar cheese |
| 2 | ounces | Jar diced pimento, drained |
Directions
PIMENTO-CHEESE SAUCE
(From COOKING LIGHT)
Preparation time : 15-20 minutes Cooking time : 15-20 minutes WAFFLES Combine flour, baking powder, basil, baking soda, salt and pepper; stir well and set aside. In another bowl, combine buttermilk, zucchini, corn, onion, oil, and egg/substitute; add to dry ingredients, stirring until just moistened.
Coat a waffle iron with cooking spray and preheat. Spoon about ⅓ c of batter per 4" waffle onto the waffle iron, spreading batter to edges. Cook 5 to 6 minutes per waffle or until steaming stops (or light goes out). Repeat procedure with remaining batter, keeping the cooked waffles warm. Serve with Pimento-Cheese Sauce. PIMENTO-CHEESE SAUCE Heat milk over medium-high heat in a small heavy saucepan to 180 deg or until tiny bubbles form around the edge (do not boil).
Remove from heat. Pour into a small bowl; let cool 20 minutes.
Melt the margarine in saucepan over medium heat. Add flour, salt mustard, and pepper, and cook 1 minute, stirring constantly.
Gradually add milk, stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat and add chees and pimento, stirring until cheese melts.
Makes 1 cup.