Zucchini Fritter Benedict (Vegetarian) recipe
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Ingredients
- 1 pound zucchini, trimmed 1 teaspoon kosher salt ½ cup creme fraiche 1 ½ tablespoons lemon juice 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 1 teaspoon hot sauce (such as Tabasco) 1 teaspoon lemon zest 2 eggs, beaten ¼ cup chopped scallions 1 tablespoon chopped fresh thyme 1 lemon, zested ½ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon kosher salt ¼ teaspoon ground black pepper 2 tablespoons canola oil 4 eggs 2 teaspoons rice vinegar salt to taste 3 chives, chopped 1 pinch paprika
Nutrition Info
- 378.7 caloriescarbohydrate: 19.5 gcholesterol: 321 mgfat: 28.8 gfiber: 2.3 gprotein: 13.8 gsaturatedFat: 10.5 gservingSize: -sodium: 1029.6 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Fritter Benedict (Vegetarian)
Directions
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Grate zucchini over the large holes of a box grater. Transfer to a fine-mesh strainer. Mix in 1 teaspoon salt. Set strainer over a bowl and let drain, about 10 minutes.
Whisk creme fraiche, lemon juice, mayonnaise, and hot sauce together in a bowl. Stir in 1 teaspoon lemon zest. Place sauce in the refrigerator.
Squeeze excess moisture from zucchini using a clean dish towel. Measure 2 cups grated zucchini into a bowl. Mix in eggs, scallions, thyme, and zest of 1 lemon.
Combine flour, baking powder, 1/2 teaspoon salt, and pepper in a separate bowl. Fold gently into the zucchini mixture until a batter forms.
Preheat oven to 200 degrees F (95 degrees C).
Heat canola oil in a nonstick skillet over medium-high heat. Drop 2 tablespoons zucchini batter into the skillet, flatten with the back of the spoon. Cook until golden brown, 2 to 3 minutes per side. Transfer to an oven-proof plate. Place in the warm oven. Repeat with remaining batter to make 3 more fritters.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in rice vinegar, and keep the water at a gentle simmer. Crack each egg into a small ramekin or bowl. Slip eggs into the hot water one at a time while whisking the water. Cook until the whites are firm and the yolks have thickened, about 4 minutes. Remove eggs from the water with a slotted spoon and dab on a kitchen towel to dry.
Place 1 poached egg over each zucchini fritter. Drizzle sauce on top. Garnish with chopped chives and paprika.