Zucchini Fritter Benedict (Vegetarian) | The Best Recipes

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Zucchini Fritter Benedict (Vegetarian)

"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
• Sauce:
• 1/2 cup creme fraiche
• 1 1/2 tablespoons lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce (such as Tabasco)
• 1 teaspoon lemon zest
• Fritters:
• 2 eggs, beaten
• 1/4 cup chopped scallions
• 1 tablespoon chopped fresh thyme
• 1 lemon, zested
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons canola oil
• Poached Eggs:
• 4 eggs
• 2 teaspoons rice vinegar
• salt to taste
• 3 chives, chopped
• 1 pinch paprika

Instructions :

Prep : 20M	Cook : 4M	Ready in : 55M

• 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.

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