
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 |