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 calories
carbohydrate: 19.5 g
cholesterol: 321 mg
fat: 28.8 g
fiber: 2.3 g
protein: 13.8 g
saturatedFat: 10.5 g
servingSize: -
sodium: 1029.6 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Whisk creme fraiche, lemon juice, mayonnaise, and hot sauce together in a bowl. Stir in 1 teaspoon lemon zest. Place sauce in the refrigerator.

  3. 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.

  4. Combine flour, baking powder, 1/2 teaspoon salt, and pepper in a separate bowl. Fold gently into the zucchini mixture until a batter forms.

  5. Preheat oven to 200 degrees F (95 degrees C).

  6. 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.

  7. 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.

  8. Place 1 poached egg over each zucchini fritter. Drizzle sauce on top. Garnish with chopped chives and paprika.

Recipe Yield

4 servings

Recipe Note

This delicious vegetarian spin on eggs benedict pairs poached eggs with savory zucchini fritters and a lemony creme fraiche sauce.

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