Turning my favourite sandwich into waffles – Spinach Corn Waffles are crispy, light, healthy and delicious! Make this for breakfast or a fun snack.
Spinach, corn, and cheese is a match made in heaven. I’m sure you’ve seen this combination in sandwiches, cutlets, and even quesadillas, but turning it into waffles is a game changer!
These spinach corn waffles are made with whole ingredients like veggies, greens and eggs. And that light, airy and crispy texture is the perfect example of savoury waffles done right!
Serve these hot topped with sliced avocado, cucumber, and tomato for a refreshing, hearty breakfast. But these savory waffles taste just as good dipped into my homemade guacamole and tomato ketchup when you want something quicker. Either way, I promise these won’t last on the plate too long.
Jump to section: Spinach corn waffles
- These stay fresh and crispy for hours which makes them perfect for kids’ lunch boxes
- Customise them by adding more veggies for an extra nutrition boost
- High in fiber and other essential nutrients
- The batter can be made the previous night to save time on busy mornings
Spinach Corn Waffles Ingredients Overview
These spinach corn waffles come together with just a few simple ingredients. You need boiled sweet corn (both frozen and fresh work), washed cut and blanched spinach, and some grated processed cheese (mozzarella or cheddar works too). Maida or all purpose flour along with 1 whole egg form the base of these savory waffles. A pinch of baking soda delivers that airy, crispy texture. Salt and pepper for flavor, and lastly some butter to grease the waffle maker.
Richa’s Top Tips
- If you don’t have a waffle maker, you can use the same batter to make some delicious chillas or pancakes
- You can prep the waffle batter the previous night, store it in the fridge in an airtight container and simply cook it in the waffle maker the next morning to save lots of time
Frequently Asked Questions
Absolutely! I make these spinach corn waffles for my kids’ tiffins very often because they remain super crunchy and delicious for hours!
Note: Avoid packing these waffles for your kids tiffin with avocado or an avocado-based dip as it will oxidise and turn brown. While it would still be safe to eat, might not be appetising to look at for the little humans.
Grated zucchini, carrot, lauki, beetroot, cabbage and bell peppers – all work in these waffles. This one’s super customisable!
Once you try making these easy and delicious spinach corn waffles, I am pretty sure they’ll feature in your breakfast and tiffin box rotations. Do leave me a comment below if you try these and don’t forget to send photos over on my IG @my_foodstory.
Spinach Corn Waffles
Equipment
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1 Waffle Maker
Ingredients
- 1 egg
- ½ cup chopped spinach Chopped
- ½ cup grated paneer
- ½ cup grated cheese
- ½ cup boiled corn kernels
- ½ cup milk
- ½ cup maida
- ¼ tsp baking powder
- ½ tsp salt taste and increase to ¾ tsp if required
- ½ tsp pepper
- butter for greasing
Instructions
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Mix all the ingredients except butter in a bowl. Let is rest for 30 minutes or overnight.1 egg, ½ cup chopped spinach, ½ cup grated paneer, ½ cup grated cheese, ½ cup boiled corn kernels, ½ cup milk, ½ cup maida, ¼ tsp baking powder, ½ tsp salt, ½ tsp pepper
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Heat a waffle pan. Brush with oil/ butter. Spoon a ladleful of batter and ensure the entire pan is covered. Close the lid and cook for 4-5 minutes (this time will depend on the waffle maker – some can take up to 7 minutes). Remove when golden in colour & crispy.butter for greasing
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Serve with homemade ketchup
Nutrition
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