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# Removing the excess liquid from the zucchini Shred the zucchini on a grater or with a food processor. Put the shredded zucchini in a strainer over a bowl or sink, sprinkle with the salt and mix. Let sit for at least half an hour. Put the zucchini in a cheese cloth or kitchen towel and squeeze out as much moisture as possible. The weight should reduce to about 1/3. # Preparing the waffles Preheat your waffle iron on medium. Alternatively, you can also use a non-stick pan. Mix together the shredded zucchini and the remaining ingredients. Form balls using about 1/3 cup (2 1/4 oz or 92 g) of dough. Flatten one of the balls and place it in the waffle iron. Press down to flatten it further. Let cook for about 5 minutes. Note that if you have a rectangular waffle iron instead of a circular one, you may want to divide one portion further and add it to the separate sections. If using a pan, roll out the dough between two layers of clingfilm or use your hands to flatten it. The thinner the "patty", the crisper it will be. Our fried "pancakes" had a diameter of about 13.5 cm or 5 1/4 in. Fry for about 5 minutes on each side. Serve, for example with a dollop of sour cream. # Meal Prep Tip You can store the waffles in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat the oven for a crisper finish, or in the microwave. You can also enjoy them at room temperature, of course.
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