Step 1: Prepare the Zucchini and Potatoes

Start by grating the zucchini and potatoes using a box grater or food processor. Once grated, place them in a large kitchen towel or cheesecloth and squeeze out as much moisture as possible. Removing the excess water is essential for achieving crispy waffles.

Step 2: Mix the Ingredients

In a large bowl, combine the grated zucchini, grated potatoes, Parmesan cheese, flour, eggs, minced garlic, onion powder, dried oregano, salt, and pepper. Mix everything together until it forms a cohesive mixture. The batter should hold together but not be too wet. If it’s too moist, you can add a little more flour.

Step 3: Preheat the Waffle Iron

While the mixture is resting, preheat your waffle iron to medium-high heat. Lightly grease the waffle iron with olive oil or cooking spray to prevent sticking.

Step 4: Cook the Waffles

Scoop about 1/3 to 1/2 cup of the zucchini-potato mixture (depending on the size of your waffle iron) into the center of the hot waffle iron. Spread it out evenly and close the waffle iron. Cook for about 5-7 minutes, or until the waffle is golden brown and crispy on the outside. Cooking times may vary based on your waffle iron, so keep an eye on the waffles after the first few minutes.

Step 5: Remove and Repeat

Once the waffle is crispy and golden, carefully remove it from the waffle iron and set it on a cooling rack to maintain its crispiness. Repeat with the remaining mixture, greasing the waffle iron between batches if necessary.

Step 6: Serve

Serve the crispy Parmesan zucchini potato waffles immediately, while they are hot and fresh. Add any toppings you like, such as a dollop of sour cream or Greek yogurt, a sprinkle of chopped chives, or extra grated Parmesan. You can also serve them with hot sauce, salsa, or your favorite dipping sauce for an extra flavor kick.