
Zucchini Fritters with Poached Eggs

GRATE zucchini on coarse side of box grater. PLACE in colander; SPRINKLE with 1/2 tsp salt. LET stand for 30 minutes. Using clean towel, SQUEEZE out and DISCARD liquid.
STIR together zucchini, 1 slightly beaten 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°F 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 3 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.
large EGG, slightly beaten (for zucchini mixture) |
1
|
large EGGS (for topping fritters) |
4
|
zucchini (about 1 lb.) |
2
|
salt, divided |
1 tsp.
|
chopped fresh chives, divided |
3 Tbsp.
|
all-purpose flour |
2 Tbsp.
|
chopped fresh parsley |
2 Tbsp.
|
Dijon mustard |
1 tsp.
|
clove garlic, minced |
1
|
pepper |
1/2 tsp.
|
grated Parmesan cheese |
1/4 cup
|
cooking spray |
Top with a tsp. of plain Greek yogurt, sour cream or crème fraîche if desired.
This recipe is an excellent source of protein and choline, and a good source of vitamin and folate.
Calories | 147 |
Total fat | 8 g |
Saturated fat | 3 g |
Polyunsaturated fat | 1 g |
Monounsaturated fat | 3 g |
Cholesterol | 236 mg |
Sodium | 794 mg |
Carbohydrates | 8 g |
Fiber | 1 g |
Sugar | 3 g |
Protein | 12 g |
Vitamin A | 134 mcg |
Vitamin D | 1 mcg |
Folate | 66 mcg |
Choline | 195 mg |
Calcium | 123 mg |
Iron | 2 mg |
Potassium | 378 mg |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.