Haloumi & Zucchini Waffles

Prep Time
Cook Time
Ready In

Recipe: #36628

March 15, 2021

Categories: Waffles

"From our weekday newspaper The West Australian. Times are estimated. NOTE full recipe title is Haloumi & Zucchini Waffles With Smoked Salmon & Eggs."

Original is 4 servings


  • Serving Size: 1 (697.3 g)
  • Calories 1012
  • Total Fat - 57 g
  • Saturated Fat - 21.3 g
  • Cholesterol - 1429.6 mg
  • Sodium - 1231.7 mg
  • Total Carbohydrate - 37.7 g
  • Dietary Fiber - 4.4 g
  • Sugars - 13.8 g
  • Protein - 85.1 g
  • Calcium - 705.6 mg
  • Iron - 9.4 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Using your hands, squeeze out as much water as possible from the zucchini and transfer to a bowl with the buttermilk, flour, beaten egg, chives, dill and haloumi, season with salt and pepper and mix until well combined.

Step 2

Preheat a waffle iron to high and spray with a light covering of oil.

Step 3

Spoon enough mixture to cover the base of the waffle iron, making sure to spread to the edges and then close the iron and cook for 3-5 minutes until golden brown and then set aside and keep warm and repeat with remaining mixture (NOTE cooked waffles freeze really well and you can simply reheat in a toaster.

Step 4

Cook the eggs in a saucepan of boiling water for 6-61/2 minutes for soft boiled and drain and run under cold running water until cool enough to peel.

Step 5

Meanwhile, combine the yoghurt and za’atar in a bowl; divide the waffles among plates and top with the eggs, smoked salmon and sorrel and scatter over extra dill and drizzle with za’atar yoghurt to serve.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Look for zucchinis that are firm and heavy for their size.
  • For the best flavour, use freshly grated haloumi cheese.

  • Replace the buttermilk with Greek yogurt: This substitution will provide a thicker consistency to the waffle batter, creating a heartier texture. It will also add a creamy taste and extra protein to the dish.
  • Replace the za'atar with Italian seasoning: This substitution will provide a more subtle flavor to the dish, allowing the other flavors to stand out more. It will also add an extra layer of complexity to the dish.

Vegan Variation Replace the buttermilk with a vegan alternative such as almond milk, replace the eggs with a vegan egg replacer, replace the Greek yoghurt with a vegan yoghurt alternative, and replace the smoked salmon with a vegan alternative such as marinated tofu.

Roasted Asparagus with Lemon: Roasted asparagus is the perfect side dish to go with Haloumi & Zucchini Waffles, adding a fresh and zesty flavour. The lemon juice and zest will bring out the flavours of the other ingredients and complement the smoked salmon and eggs.

Herbed Potato Wedges: Herbed potato wedges are a great accompaniment to this recipe. The potatoes will add a hearty crunch to the meal, while the herbs will bring out the earthy flavours of the asparagus and zucchini. The salty flavour of the Haloumi will be complemented by the potatoes, making it a perfect combination.


Q: What is the best way to store the cooked waffles?

A: The cooked waffles can be stored in an airtight container in the freezer. To reheat, simply pop them in a toaster.

Q: How long do waffles last in the freezer?

A: Cooked waffles can last up to 3 months in the freezer when stored in an airtight container. For best results, use within 1 month.

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Fun facts:

Fun Fact 1: Haloumi cheese is a traditional cheese from Cyprus, which is a country known for its rich history and culture. It is often served as a part of mezze, a selection of small dishes served before a meal.

Fun Fact 2: Za'atar is a Middle Eastern spice blend made from a combination of herbs, sesame seeds, and sumac. It is said to have been used by the ancient Egyptians and is popularly used in the Mediterranean and Middle Eastern cuisines.