For the zucchini waffles, first wash and clean the zucchini. Slice into strips with a vegetable grater and place in a sieve or colander. Sprinkle with 1 tsp salt and fold in a little. Let stand for 30 minutes until the water has drained from the zucchini.
In the meantime, peel and dice the onion and sauté in a little canola oil until translucent. Set aside and let cool.
Beat eggs with Lemon Myrtle, salt and pepper. Add flour with baking powder and stir in. Stir in the rolled oats as well. Crumble the feta. Wash the dill, shake dry, chop finely and fold into the mixture with the zucchini strips and diced onion.
Heat the waffle iron, pour in the batter in batches and fry until golden brown. Let the zucchini waffles cool on a cooling rack.
Preparation Tip:
The zucchini waffles are particularly well suited for an American or Belgian waffle iron.
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