Courgette Waffles

• 2 Small Zucchini / Courgettes (or 1 large)
• 250 grams White Flour (type T55 / T65)
• 1 teaspoon Baking Powder
• 2 Eggs
• 100 milliliters Whole Milk
• 40 milliliters Olive Oil
• 100 milliliters Soda Water
• 5 grams salt
• 75 grams Grated Parmigiano-Reggiano

1. Mix the Flour, Salt and baking powder.
2. Grate the courgettes, and mix with the flour mix. You should get a thick paste.
3. Add the water, milk and olive oil. Add the egg yolks only (save the whites for later). Add the grated Parmigiano.
4. Whisk the egg whites until you get a fluffy thick cloud (you should be able to put the bowl upside down)
5. Choose a big squared waffle machine. Put some olive oil in both sides (or cacao butter, or butter if you like some gold crusted waffle). Preheat them hot (in my old machine is 4/5 settings). rnCook until done. Eat right away with salad or maple syrup, or as you wish!

zucchini, white flour, baking powder, eggs, milliliters, olive oil, milliliters, salt

Taken from food52.com/recipes/57146-courgette-waffles (may not work)