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| Servings |
servings
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Ingredients
- 2 zucchini
- 1 tsp salt divided
- 1 egg lightly beaten
- 3 Tbsp chopped fresh chives divided
- 2 Tbsp all purpose flour
- 2 Tbsp chopped fresh parsley
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1/2 tsp pepper
- 1/4 cup Parmesan cheese grated
- Cooking spray
- 1 Tbsp white vinegar
- 4 eggs
Ingredients
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Instructions
- 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.
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