I eat a lot of zucchini. A lot. I especially love it for breakfast because it’s simple to prep and cooks pretty fast. It’s great for people who are eating low carb diets too because you can eat a pound of the stuff and still come in under 15g of carbs. One of the ways I love to eat zucchini is in fritter form. I use these fritters as a great base for one of my favorite indulgences ever – Eggs Benedict. This way I can keep my breakkie gluten free and low carb but still get all the saucy, ooey goodness in. I mean…come on.
I make my bennies with prosciutto because it’s usually nitrite free (and it tastes like heaven,) and homemade Hollandaise sauce. The fritter really works because it’s firm enough to support all that it needs to but it also has all these nooks and crannies for the yolk to sink into. You can flavor your fritters how ever you like. A bit of Greek seasoning is nice but I like mine a little spicy. You could use just plain salt and pepper if that’s what you prefer as long as you make sure to squeeze as much liquid out of the zucchini as you can. That’s the key.
- Preheat your oven to 325
- 2 cups zucchini - shredded
- 1 whole egg or two egg whites
- ½ tsp salt
- pepper to taste
- seasoning of choice. I use a small dash of chipotle powder but Greek seasoning would be nice too.
- 1 tbsp Olive oil
- Shred the zucchini and sprinkle it with salt. Set it aside in a wire mesh strainer for about 15 min.
- Using paper towel, press the water out of your zucchini. Squeeze as much as you can out of it. If you have a cheesecloth - use that instead of paper towel.
- Discard zucchini juices and place the shredded zucchini in a bowl with egg and other seasonings of choice.
- In a hot skillet - heat your olive oil.
- Place mixture in a circular shape in the pan, press slightly and form into a patty.
- When you can see the edges are beginning to brown, flip the patty and cook the other side. It's best to avoid flipping it for as long as you can stand to wait as they do have potential to fall apart if handled too much. As they cook, use the spatula and press them down. More liquid will come out and sizzle away in the pan.
- Place cooked fritters in a hot oven to keep warm and prevent them from becoming soggy as you prep your eggs and sauce.