Zucchini Pão de Queijo Waffles with Passion-Fruit Vinagrete
Crisp zucchini cheese waffles, jammy eggs, and tangy passion-fruit salsa.
Daily recipe · August 22, 2026
A little about this dish
This playful Brazilian-inspired brunch transforms pão de queijo into crisp, chewy zucchini waffles. Queijo coalho and tapioca starch create a golden, stretchy center, while a passion-fruit tomato vinagrete adds bright acidity. Jammy eggs and a toasted cassava-cashew farofa bring richness and dramatic texture without making the dish feel heavy.
Ingredients (for 2)
- Zucchini — 2 medium — Coarsely grate and squeeze very dry, yielding about 1 1/4 cups
- Tapioca starch, preferably polvilho doce — 1 cup
- Queijo coalho or firm halloumi — 1/2 cup — Finely grate
- Parmesan cheese — 2 tablespoons — Finely grate
- Large eggs — 4 large — Use 2 for the waffle batter and 2 for topping
- Whole milk or unsweetened coconut milk beverage — 1/3 cup
- Scallions — 2 — Thinly slice
- Fresh cilantro — 1/4 cup, plus extra for serving — Chop the leaves and tender stems
- Limes — 2 — Zest 1, juice 1 1/2, and cut the remaining half into wedges
- Cherry tomatoes — 1 cup — Quarter
- Passion fruit — 1 — Scoop out the pulp and seeds, yielding about 1/4 cup
- Red onion — 2 tablespoons — Finely mince
- Small jalapeño — 1 small — Finely mince
- Toasted cassava flour (farinha de mandioca torrada) — 1/4 cup
- Roasted cashews — 1 tablespoon — Finely chop
- Unsweetened coconut flakes — 1 tablespoon
- Honey — 1 teaspoon
- Neutral oil — 1 tablespoon, plus extra for the waffle iron
- Extra-virgin olive oil — 1 teaspoon
- Unsalted butter — 1 teaspoon
- Kosher salt — to taste
- Black pepper — to taste — Grind freshly
Preparation
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Step 1 — 🥒🧺💧Wrap the grated zucchini in a clean towel and squeeze firmly until very dry, yielding about 1 1/4 cups.
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Step 2 — 🍳🥥✨Toast the cassava flour, chopped cashews, and coconut flakes in a dry skillet over medium heat for 2 to 3 minutes. Add the butter and a pinch of salt, toss until lightly golden, and transfer to a bowl.
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Step 3 — 🍅🥭🌶️Gently mix the quartered tomatoes, passion-fruit pulp and seeds, red onion, jalapeño, juice of 1 1/2 limes, honey, olive oil, salt, and black pepper. Let stand for at least 10 minutes.
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Step 4 — 🥚🥛🧀Whisk 2 eggs with the milk, neutral oil, lime zest, 1/2 teaspoon salt, and black pepper. Stir in the tapioca starch, queijo coalho, and Parmesan until thick.
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Step 5 — 🥒🌿⏳Fold in the squeezed zucchini, sliced scallions, and half of the chopped cilantro. Let the batter rest for 5 minutes while the waffle iron heats.
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Step 6 — 🥚⏱️🧊Bring a small saucepan of water to a gentle boil. Cook the remaining 2 eggs for 6 1/2 minutes, then cool them in ice water for 2 minutes and peel carefully.
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Step 7 — 🧇🔥🫗Preheat a waffle iron to medium-high and brush it with oil. Add 1/2 to 2/3 cup batter per waffle and cook for 4 to 6 minutes, until deeply golden and crisp. Make 4 waffles and keep them on a wire rack.
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Step 8 — 🍽️🧇🥚Place two waffles on each plate. Spoon the passion-fruit vinagrete over and around them, halve the jammy eggs, and arrange two halves on each plate.
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Step 9 — 🌿🍋🎉Sprinkle with the cassava-cashew farofa, remaining cilantro, extra passion-fruit seeds, and black pepper. Serve with the remaining lime half cut into wedges.
A final fox tip
Pão de queijo means cheese bread, traditionally made with tapioca starch rather than wheat flour. For an extra Brazilian flourish, replace the jalapeño with a finely minced red chili or add a few drops of bottled malagueta pepper sauce. Children can help squeeze the zucchini, mix the vinagrete, and sprinkle the farofa.