Savory Veggie Waffles
One way I like to use up extra root vegetables is to make savory veggie waffles. They’re colorful, comforting, and such fun to eat. Over time, they’ve become one of my favorite ways to celebrate whatever is lingering in the crisper drawer.
I like to use carrots, parsnip, turnips, rutabaga, yams, potatoes. I add shredded onions for flavor and any bean or lentil sprouts. All these vegetables combined contribute to a waffle-like texture and bring out each other’s flavors. In other word, these are elevated potatoes latkes loaded with other vegetables.
For a well-rounded brunch or breakfast spread, pair these crispy, veggie-forward savory waffles with a few other seasonal favorites from the blog. Start with elegant easy homemade smoked salmon and a side of chive blossom compound butter to elevate your breads or toast. For egg lovers, the vibrant green eggs with herbs or rich and comforting shirred eggs in tomato confit are must-trys! And don’t forget a little something sweet to finish—Pesche Dolci, Italian peach cookies.
Table of Contents
The Best Parts of This Recipe
If you love savory waffles here is another family favorite Falafel Waffles made with garbanzo beans and fresh herbs.
Essential Grocery List and Ingredient Notes
Optional Substitutions and Customization
Time Commitment and Prep Tools
Estimated time
Special tools you’ll need
Recipe Steps at a Glance
How to Make Veggie Waffles
Step 1: Preparing the vegetables
Pic. 1 Pic. 3 Pic. 3
Wash, peel, and shred your chosen root vegetables into a bowl. Using a food processor will speed up the process of shredding (Pic.1).
Bring a pot of water to a boil and, add some salt and quickly blanch the the shredded vegetables. Give them a good stir, ensuring that all the vegetables are submerged in water and let them boil for one minute. Drain them in a colander (Pic.2).
Place the vegetables in a bowl (Pic. 3).
At this point you can save the parboiled vegetables in the fridge or freeze for later use.
Step 2: Making the Batter
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In a separate bowl, beat the eggs. Whisk in the eggs into the shredded vegetables (Pic. 4).
Add the bean or lentil sprouts and mix well (Pic. 5).
Stir in flour, salt, pepper, and any herbs or spices (Pic. 6).
The vegetable batter is ready to be used as a waffle mix or it can be frozen for later use as a hash.
Step 3: Cook the Waffles
Brush with oil for easy release and extra crispness.
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Scoop enough batter into the hot waffle maker, close the lid, and cook for about 5–7 minutes, or until golden and crispy (Pic. 7.)
You can make one big waffle (Pic. 8) or small individual waffles (Pic. 9).
Step 4: Keep Warm & Repeat
If making a batch, transfer waffles to the oven set at 200 °F to keep them warm while you cook the rest.
What Goes Well With Veggie Waffles
The veggie waffles are good as is, but I like to serve them with sour cream, boiled or poached eggs, butter, or even maple syrup.
These were the waffles I made for an Easter Sunday breakfast, topped with soft boiled eggs, chopped chives, tarragon, and radish sprouts.
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can I freeze these waffles?
Yes! Cool completely, freeze flat on a sheet pan, then wrap in a parchment paper and store in freezer bags. Reheat at 350 °F until heated through and crispy.
What if I don’t have a waffle maker?
Use a skillet or griddle: drop scoops of batter like pancakes and cook until golden on both sides.
Can I replace eggs for a vegan version?
Try flax “eggs” (1 Tbsp flax meal + 3 Tbsp water per egg) or use chickpea flour batter for binding.
More Recipes to Try from Cafe Osharak
If you enjoyed this recipe, you might love exploring more of my vegetable-forward favorites—like Baked Artichokes, Nettle Soup, and Wilted Purslane Salad. Each one is a family favorite that I can’t wait for you to try! Let me know how they turn out for you!
Tried this savory waffles or any others from my blog? 🌟 Rate it and drop a 📝 comment to share your thoughts! I’d love to hear how it went! ✨ ⭐
Veggie Waffles
Ingredients
- 1 carrot peeled and shredded
- 1 parsnip or turnip or rutabaga peeled & shredded
- 1 yam peeled and shredded
- 2 potatoes peeled and shredded
- 1 onion shredded
- ½ cup bean or lentil sprouts optional
- 2 eggs beaten
- 1/4 cup flour
- 1 teaspoon baking powder
- kosher salt and pepper to taste
- 1 teaspoon paprika
Instructions
Blanch the vegetables
- Bring a pot of water to a boil. Shred all vegetables. Blanch everything except the onion and sprouts for 1 minute, then drain thoroughly in a colander to remove excess moisture.
Mix the base
- In a large bowl, combine the blanched vegetables with the onion and sprouts. Season with salt, pepper, and paprika.
- Stir in the beaten eggs. In a separate small bowl, mix flour with baking powder, then add to the vegetable mixture. Stir until well combined.
Cook the waffles
- Preheat your waffle iron to medium heat. Lightly brush with melted butter or oil. Place ½ to 1 cup of the veggie mixture onto the waffle iron and close. Cook for 3–5 minutes, then flip (if your waffle maker allows) and cook for another 3–4 minutes, or until golden and crisp.
Repeat
- Continue with the remaining batter, brushing the waffle iron between batches as needed.