Zucchini Fritters with Poached Eggs
chopped fresh chives
all purpose flour
chopped fresh parsley
Tbsp white vinegar
Preheat oven to 400 degrees.
Grate zucchini on coarse side of box grater.
Place zucchini in colander and sprinkle with 1/2 teaspoon salt.
Allow to stand for 30 minutes.
Using a tea towel, squeeze out and discard liquid.
In a mixing bowl, stir together zucchini, 1 beaten egg, 2 tablespoons of chives, flour, parsley, mustard, garlic, remaining 1/2 teaspoon of 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 for 7 minutes or until browned around edges. Turn over; cook for approx.
5 minutes (until golden & crisp).
In a saucepan set over medium heat, pour in enough water to come three inches up the side; add vinegar and bring to simmer. Crack eggs into a dish; slide one at a time into simmering water.
Cook approx. 3–4 minutes or until desired doneness. Remove with slotted spoon; blot on paper towels.
Top zucchini fritters with poached eggs; garnish with remaining chives.