The sweetness of the corn and zucchini is complemented by salty, savoury pancetta resulting in simply delicious waffles. But why stop there. The roasted red pepper dressing ups the delectable rating many more notches.
Boil the corn cobs for 8 minutes and allow to cool
Grate the zucchinis, put in a colander and sprinkle with salt (to draw out the water). Allow to stand for 20 minutes.
Rinse the grated zucchini and squeeze the water out.
Dice the pancetta into 5x5mm pieces. Fry until starting to get crispy.
Whisk the eggs together
Whisk together the flour, eggs, baking powder, milk, salt and pepper, Should be the consistency of wet concrete. Add a little milk, or flour, to achieve the consistency.
Let the waffle batter rest for 20 minutes.
Cut the corn from the cobs.
Combine the corn, grated zucchini, prosciutto, parmesan, and parsley. Add the waffle batter until a suitable content to batter ratio is reached. That is experience as much as personal preference. Suffice to say, you may not need to use all the batter.
Cook the waffles in a waffle maker.
Dressing:
Halve and de-core the red peppers. Smear with olive oil.
Cut the top off a head of garlic. Drizzle with olive oil, season, and wrap in foil. Full instructions here.
Bake the red peppers and garlic for 45 minutes at 180 degC
Remove peppers and garlic from the oven and allow to cool
Dice the red peppers into 5x5mm pieces
Squeeze the garlic from the garlic head and mash
Combine all Dressing ingredients in a sufficiently large sealable container, shake vigorously, and refrigerate until ready to serve.
Notes
Serve with a mixed lettuce salad and drizzle with liberal amounts of the dressing.