Zucchini Fritters with Poached Eggs and Tomato Salad

Every Tuesday there is a mini farmer's market at city hall for all the officey folks who want pretty flowers and amazing produce.

A co-worker of mine brought me back a bouquet and $10 in vouchers in honor of my birthday.  I came back with two pints of heirloom golden cherry tomatoes, a bunch of parsley, a bunch of basil, three zucchini and a quart of strawberries.

The zucchini are a bit large to use as a traditional vegetable, but grated works marvelously!  For breakfast I though some zucchini fritters, topped with poached eggs would be super yummy.  I have never made either of these before.  I used Martha Stewart's recipe (below) for the Fritters, and followed the method I watched my Dad use for years and years and years to poach eggs with some minor changes.

I thought the plate looked a little plain and had the tomato salad already made and marinating in the fridge for a dinner application (next entry).  I rounded out the meal with a dark chocolate cappuccino and a berry banana yogurt smoothie.

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Poached Eggs

2 Eggs

1 tablespoon Vinegar

1 teaspoon Kosher Salt

Pepper

-Nonstick pan with sides

-Slotted Spoon

-Water

 Fill the pan with 2 inches of water.
Add the vinegar and salt to the water
 Heat the water till just a simmer over medium heat

--The next part can be done a couple ways.  You can crack the eggs into a bowl and slip them into the water, or you can crack them right into the water--

Cook the eggs until the whites are opaque, sprinkle with pepper.
Use the slotted spoon to carefully turn the eggs over and cook until the yolks are set to your preference
Carefully remove eggs from water with the slotted spoon and serve over fritters or english muffins.

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Zucchini Fritters

Martha Stewart Living, March 1999

http://www.marthastewart.com/261922/zucchini-fritters

 

1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus
1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
1/4 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2 to 4 tablespoons olive oil

 

Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
 

Heat 2 tablespoons olive oil in a large saute pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
 

Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve.

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Smoothie:

1/2 cup Plain Green Yogurt

1 1/2 cups mixed frozen berries

1 medium banana (peeled)

1 tablespoon almond butter

3/4 cup milk

Blend everything except milk together in a blender or food processor.  Add the milk slowly through the top spout until the mixture is of smoothie consistency.  

 

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