Zucchini Fritter Benedict with Herbed Greek Yogurt Hollandaise
This Zucchini Fritter Benedict with Herbed Greek Yogurt Hollandaise is a weekend brunch favorite! 5 ingredient Zucchini Fritters are topped with perfectly poached eggs, and a simple Herbed Greek Yogurt Hollandaise that is mouthwatering. Topped with some fresh dill, this is the perfect recipe for a delicious breakfast.
Servings: 2 servings
Ingredients
For the Zucchini Fritters:
- 2 cups zucchini shredded
- 2 cloves garlic minced
- 1 Tbsp grated onion
- 1 egg
- 1/3 cup flour
For the Herbed Greek Yogurt Hollandaise:
- 1 egg yolk
- 1/2 cup Greek yogurt
- 3 Tbsp butter room temperature
- 1/2 lemon juiced
- 1/4 tsp salt
- 2 tsp fresh dill
Instructions
For the Zucchini Fritters:
- Shred zucchini and place in a colander. Sprinkle with 1 teaspoon salt, allow to sit for at least 10 minutes to draw out some of the water.
- Once 10 minutes have passed, squeeze out as much water as possible from the zucchini. Add to a large bowl, along with garlic, grated onion, egg, and flour. Mix thoroughly to combine.
- Add 1 teaspoon oil to a large sauté pan set over medium heat. Using a large scoop, create uniform patties about 3 inches wide. Cook for about 4 minutes per side, until golden brown. Watch carefully so they don't burn!
For the Herbed Greek Yogurt Hollandaise:
- Meanwhile, in a small glass bowl, add egg yolk, greek yogurt, butter, lemon, and salt. Set bowl over a small saucepan filled with water. Whisk constantly for 10 minutes, until sauce is cooked through. Remove from heat t cool slightly. Add fresh dill.
To serve:
- Top zucchini fritter with poached eggs, herbed hollandaise, and extra dill to garnish.