Zucchini Fritter Benedict (Vegetarian)

Zucchini Fritter Benedict (Vegetarian)

by Ricardo Herrero 2 years ago
0 (0)
25 minutes
378.7 kcal
19.5 g carbs
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Description

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

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
Directions
  1. 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. 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. 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. 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. 5. Preheat oven to 200 degrees F (95 degrees C).
  6. 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. 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. 8. Place 1 poached egg over each zucchini fritter. Drizzle sauce on top. Garnish with chopped chives and paprika.
Nutrition Facts
serving: 4 servings
calories: 378.7 kcal
carbohydrates: 19.5 g
protein: 13.8 g
saturated fat: 10.5 g
cholesterol: 321 mg
sodium: 1029.6 mg
fiber: 2.3 g
sugar: 4.1 g