zucchini fritter eggs benedict with avocado hollandaise

zucchini fritter eggs benedict with avocado crema 

I know what you're thinking: ‘Are you obsessed with zucchini?!’. True, there’s this, and this and this one from a little while back, but I just couldn’t help myself with this recipe! Besides, zucchini is around for just a little while longer before we move on to the winter squashes (uh, bittersweet) so let's make the most of it, right? 

This recipe is so scrumptious and fun! I love making this on the weekend, and I love how much everyone else enjoys this twist on eggs benedict even more! It’s so unexpected, and the best part, it’s all good-for-you ingredients. The recipe below makes about 14 fritters, and if it’s just the two of us, I personally still like to make the whole batch and save the extra ones for other meals during the week (and they freeze well!). If you’d like to serve more than two people, don’t forget to up the poached egg count! You can also just make this recipe with fried eggs or even scrambled, just as delicious but you might hear crickets on the play on eggs benedict. Don’t be intimidated by the ingredient list, I bet you have at least half of them in your kitchen already! Zucchini is around through October-- so, get to it! 

zucchini fritter eggs benedict with avocado hollandaise

makes 14 fritters  // poached egg recommendation below is for 2 servings 


1½ pounds zucchini (about 3, use a mix of green and yellow for color), grated
¼ cup plus 1 tbsp. all-purpose flour or gluten-free flour blend (I used King Arthur’s Measure for Measure GF flour)
¾ tsp. baking powder
1 tbsp. plus 1½ tsp. olive oil, plus more for cooking
1 small onion, finely chopped
2 cloves garlic, finely chopped
⅓ cup parsley, chopped, plus leaves for serving (optional) 
1 egg, beaten, plus 4 poached eggs (have more poached eggs on deck if you’re serving a crowd!)
1 avocado, peeled, pitted and chopped
1 (5.3-oz.) container non-fat greek yogurt
1 tsp. lemon juice
pinch of cayenne, optional 

Place grated zucchini in a colander set over a large bowl. Sprinkle with a big pinch of salt and toss to combine. Let drain while you prepare remaining ingredients. 

In a large bowl, whisk flour and baking powder; season with salt and pepper. 

In a large skillet, heat 1 tbsp. olive oil over medium, add onion and garlic; cook until onion is translucent, stirring occasionally, about 5 minutes. Remove from the heat and let cool. 

Squeeze excess liquid from zucchini, and transfer to the large bowl with the flour. Add onion mixture, parsley (if using), and egg; mix until well combined. 

Wipe skillet clean with a paper towel and heat 1 tbsp. olive oil over medium-high. Working in batches, spoon about 2 tbsp. zucchini mixture onto skillet and flatten with the back of the spoon, shaping into a circle; cook until golden brown, 2 to 3 minutes per side. You want fritters to be about 3-inches in diameter. Add more oil as needed during cooking. 

Meanwhile, in a food processor, puree avocado with the yogurt, lemon juice, 1½ tsp. olive oil, and cayenne, if using; season with salt. If you like a thinner consistency, add 1 tbsp. hot water at a time, pulsing to combine. 

To serve, place two stacks of two fritters on a plate, top each stack with a poached egg, avocado hollandaise, parsley leaves and freshly cracked pepper.  Zucchini fritters can be made 3 days ahead and stored in an airtight container. Reheat in a large skillet with some olive oil over medium.


//this beautiful plate is made by: wynne noble// 


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