Zucchini Fritters with Poached Eggs

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  • Ingredients
    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

    Calories: 170

    Fat: 9 g

    Cholesterol: 240 mg
    Sodium: 820 mg
    Carbohydrate: 8 g
    Fiber: 1 g
    Sugars: 3 g
    Protein: 13 g


  1. 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.

  2. STIR together zucchini, egg, 2 tbsp chives, flour, parsley, mustard, garlic, remaining salt and pepper. STIR in Parmesan cheese.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. TOP zucchini fritters with poached eggs; GARNISH with remaining chives.

Insider Info

Serve with plain Greek yogurt, sour cream or crème fraîche if desired.