Description
Golden zucchini fritters mixed with creamy feta and fresh herbs, pan cooked until crisp, then topped with perfectly poached eggs. This dish delivers a tender interior, crispy edges, and rich silky yolk in every bite.
Ingredients
Units
Scale
- 2 medium fresh zucchini, grated and squeezed dry
- 1/2 cup crumbled feta cheese
- 3 large eggs (1 for fritters, 2 for poaching)
- 1/3 cup all purpose flour
- 2 tablespoons finely chopped fresh herbs (such as parsley or dill)
- 1 clove garlic, minced
- 2 tablespoons olive oil (for cooking)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a skillet over medium heat and add 2 tablespoons olive oil.
- In a mixing bowl, combine grated zucchini, 1 beaten egg, crumbled feta, all purpose flour, chopped herbs, minced garlic, salt, and black pepper until evenly mixed.
- Once the oil is warm, spoon about 1/4 cup of mixture into the pan for each fritter and flatten slightly.
- Cook for 3 to 4 minutes per side until golden brown and cooked through. Remove and keep warm.
- In a saucepan of gently simmering water, crack the remaining 2 eggs into the water.
- Poach for 3 to 4 minutes until the whites are set and the yolks remain soft.
- Remove eggs carefully with a slotted spoon.
- Stack fritters on a plate, top each stack with a poached egg, season lightly with extra black pepper, and serve immediately.
Notes
- Squeeze as much moisture as possible from the zucchini to prevent soggy fritters.
- Cook over medium heat to ensure the fritters cook through without burning.
- Poach eggs in gently simmering water, not boiling, for best texture.
- Fritters can be reheated in a skillet or oven to restore crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 310mg