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 delicious. Topped with some fresh dill, this is the perfect recipe for a delicious breakfast.
Weekends are meant for brunch…and brunch is made for Eggs Benny.
Zucchini Fritter Benedict with Herbed Greek Yogurt Hollandaise.
Nowwwww we’re talking.
This breakfast or brunch (referred to as brekky, in my household), is a summertime favorite:
Farmer’s Market fresh zucchini fritters (5 ingredients! So simple! And delicious!), with homemade herbed hollandaise (Fresh dill! Greek yogurt! A quarter of the calories!).
Like, can we just walk for a second?
Abut these 5 ingredient zucchini fritters. GIVE ME LIIIIFE.
So simple. So easy. Sure, a few crucial steps to make them THE BEST, but would you have it any other way?
Here we go:
- Shredded zucchini, topped with salt, set out to drain.
- Zucchini squeezed like all hell, until it can’t be squeezed anymore (or until the majority of liquid is gone).
- Garlic, gated onion, egg, flour.
- Mix, mix, mix.
- Oil streaked cast iron pan. Spoonful of batter.
- Sizzle. Flip. Sizzle. Remove from heat.
Check, check, and check.
Poached eggs: love ya, but we all know how to poach an egg.
No? Read more here!
LET’S HOLLANDAISE.
And not just any hollandaise….let’s herb…. greek yogurt…HOLLANDAISE.
If you love brunch, check out a few of my favorite recipes:
- Tropical Matcha Smoothie
- Egg, Kale, and Tomato Breakfast Wraps with Hummus
- French Toast Bruschetta with Lemon Mascarpone and Honey Macerated Berries
- Butternut Banana Collagen Glow Bowl
I’d love to know your thoughts on this delicious brunch recipe! Comment below!
Zucchini Fritter Benedict with Herbed Greek Yogurt Hollandaise
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.
good morning, commanding blog on oleaginous loss. analogous helped.