Zg Conehead Recipe

Make batter

In a medium bowl whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until evenly combined.

In a separate small bowl whisk the egg, milk and melted butter until smooth. Pour the wet ingredients into the dry and stir just until combined — a few small lumps are fine. Let the batter rest 10 minutes to hydrate the cornmeal.

Preheat a waffle cone maker or small waffle iron (or nonstick thin waffle pan) to medium-high heat. Lightly brush the surface with olive oil. If you do not have a cone maker, you can use a small crepe pan and roll cones by hand with parchment.

For each cone, spoon about 2 tablespoons (adjust by device) of batter onto the center of the heated iron and close. Cook until the waffle is golden brown and edges are crisp, about 1.5–3 minutes depending on your device. Work quickly while hot.

Immediately transfer a cooked waffle to a cone roller or a clean towel and roll into a cone shape, pressing the seam to seal. If needed, use a little melted butter to glue the seam. Place cones upright in a cup or holder to cool and set. Repeat until batter is used (makes about 8 small cones).

Allow cones to cool completely; they will crisp further as they cool. Store in an airtight container if not using right away.

Prepare herb cream

In a bowl beat the softened cream cheese until smooth with a spatula or hand mixer. Add sour cream, mayonnaise, chopped chives, dill, lemon zest, lemon juice, grated garlic, salt and pepper. Mix until smooth and fluffy, scraping the bowl so the herbs are evenly distributed.

Taste and adjust seasoning — add more lemon, salt or pepper to balance. If using smoked salmon or prosciutto, fold it in gently now so there are small ribbons through the cream.

Toast panko and sesame

In a small skillet over medium heat, toast the panko breadcrumbs with a teaspoon of butter or oil, stirring frequently, until golden and crisp, 3–4 minutes. Remove and stir in toasted sesame seeds. Let cool.

Make quick-pickled red onion (if not pre-made)

Place 1/2 cup thinly sliced red onion in a jar. Heat 1/2 cup apple cider vinegar with 1/4 cup water, 1 tsp sugar and 1/2 tsp salt until sugar dissolves. Pour the hot brine over the onions, let cool 15 minutes, then refrigerate. Use chilled.

Assemble cones: Spoon or pipe about 1.5–2 tablespoons of the herb cream into each cone, filling about two-thirds. Sprinkle a teaspoon of toasted panko-sesame mixture into the filling to add crunch. Add a few strands of pickled red onion and a couple of cucumber ribbons, then top with microgreens or arugula.

Finish each cone with a tiny pinch of flaky sea salt and a light squeeze of lemon. Serve immediately standing upright in a holder so cones remain crisp.

Storage: Filled cones are best eaten immediately. Herb cream can be refrigerated up to 3 days in an airtight container. Cones stored airtight at room temperature remain crisp 1–2 days.