Zucchini Fritters with Poached Eggs
2 zucchini (about 1 lb) 1 tsp. salt, divided 1 EGG, lightly beaten 3 tbsp. tbsp chopped fresh chives, divided 2 tbsp. all-purpose flour 2 tbsp. chopped fresh parsley 1 tsp. Dijon mustard 1 clove garlic, minced 1/2 tsp. pepper 1/4 cup grated Parmesan cheese Cooking spray 4 EGGS
Yields: 4 servings (8 fritters)
- Nutritional Information
Per serving: per 2 fritters
Fat: 9 g
Cholesterol: 240 mg
Sodium: 820 mg
Carbohydrate: 8 g
Fiber: 1 g
Sugars: 3 g
Protein: 13 g
GRATE zucchini on coarse side of box grater. PLACE in colander; SPRINKLE with 1/2 tsp salt. LET STAND for 30 minutes. Using tea towel, squeeze out and discard liquid.
STIR together zucchini, egg, 2 tbsp chives, flour, parsley, mustard, garlic, remaining salt and pepper. STIR in Parmesan cheese.
LINE baking sheet with parchment paper and spray lightly with cooking SPRAY. SCOOP 1/4 cup zucchini mixture and SHAPE into thin patty; repeat with remaining zucchini mixture. LAY patties on parchment paper, 1-inch apart.
BAKE in 400° oven for about 7 minutes or until browned around edges. Turn over; COOK for about 5 minutes or until golden and crisp.
MEANWHILE, in saucepan set over medium heat, POUR in enough water to come three inches up the side; ADD vinegar and bring to SIMMER over medium-high heat.
CRACK eggs into small dish; SLIDE one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; blot on paper towels.
TOP zucchini fritters with poached eggs; GARNISH with remaining chives.
Serve with plain Greek yogurt, sour cream or crème fraîche if desired.