Mediterranean Waffles Two Ways

Interactive experience

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Jo makes Mediterranean Waffles Two Ways in 20 minutes, crispy veggie packed waffles with zucchini, carrot and basil. Top them ricotta style with cherry tomatoes, olives, oregano or za’atar and a drizzle of extra virgin olive oil, or go savoury snack mode with hummus, dukkah and crunchy sliced veg. Serve whole for a mini meal or cut into quarters for easy share bites.

Ingredients

For the Waffles

• ½ cup wholemeal (or pain flour) + ½ cup oat flour
• 1 tsp baking powder
• 1 egg
• ¾ cup milk (or soy milk if dairy-free)
• 1 tbsp extra virgin olive oil
• ½ cup grated zucchini
• ½ small carrot, finely grated
• 2 tbsp finely chopped basil
• Pinch of sea salt and black pepper

Topping Option 1: Ricotta & Tomato

• ½ cup ricotta
• 1 cup cherry tomatoes, halved
• 1 tbsp pitted Kalamata olives, sliced
• Pinch of dried oregano or za’atar
• Drizzle of extra virgin olive oil
• Fresh basil leaves

Topping Option 2: Hummus & Dukkah

• ½ cup hummus
• 1 tsp extra virgin olive oil
• 1 tsp dukkah
• Optional: sliced cucumber, radish or capsicum for crunch

Method

1. In a bowl, whisk together flours, baking powder, egg, milk and EVOO. Stir in the grated zucchini, carrot, basil, salt and pepper until just combined.
2. Preheat a waffle maker and lightly brush with EVOO. Spoon in the batter and cook for 4–6 minutes, until golden and crisp on the outside.
3. For Ricotta & Tomato: Spread ricotta over warm waffles. Top with cherry tomatoes and olives, sprinkle with oregano or za’atar, and drizzle with EVOO.
4. For Hummus & Dukkah: Spread hummus generously, top with sliced veg, drizzle with EVOO and finish with a sprinkle of dukkah.
5. Cut into quarters for snack-sized bites or keep whole for a mini meal.