Ingredients

1 pound yellow squash, diced
1/4 cup plain dry bread crumbs
1 cup oat flour
1/2 cup flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon lemon pepper
2 eggs, separated
1/2 cup buttermilk
1/2 cup sour cream
1/3 cup butter, melted, cooled
2 tablespoon tarragon vinegar
1 tablespoon parsley, chopped
1 container (15 oz.) ricotta cheese
1/4 cup chives, minced

Directions

Preheat waffle iron. Preheat oven to 250 degrees.

Cook squash in boiling water until tender, about 5 minutes. Drain; set aside. Stir together bread crumbs, oat flour, sugar, baking powder, baking soda, salt and lemon pepper. In another bowl, combine egg yolks, buttermilk and sour cream. In processor or blender, combine cooked squash, butter, vinegar, parsley and buttermilk mixture. Process until smooth. Stir in flour mixture. Whip egg whites until soft peaks form. Fold into batter. Cook until crisp and golden brown. Keep finished waffles warm in oven until ready to serve.

Combine ricotta cheese and chives; set aside. Serve hot with cheese topping. Makes 3 waffles.