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Zucchini Feta Fritters use the freshest summertime flavours - filled with shaved zucchini, chopped mint, and basil, you might already have the ingredients growing in your garden! 

Zucchini Feta Fritters with Poached Eggs

Zucchini Feta Fritters use the freshest summertime flavours - filled with shaved zucchini, chopped mint, and basil, you might already have the ingredients growing in your garden!
Course Breakfast
Cuisine American
Keyword feta, fritter, poached eggs, zucchini
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author breakfast for dinner

Ingredients

  • 1 1/2 cups grated zucchini (approx 2 small-med size zucchinis)
  • 2 eggs
  • 1/2 cup feta, chopped
  • 3/4 teaspoon baking powder
  • 1/4 + 1/8 cup flour
  • 1/4 cup mint, chopped plus more for garnish
  • 1/4 cup basil, chopped plus more for garnish
  • salt and pepper
  • olive oil for frying
  • eggs for poaching

Instructions

  1. Place the grated zucchini on a double layer of paper towel. Cover with another double layer of paper towel and press firmly to remove the excess moisture. Then place drained zucchini in a bowl, along with 2 eggs, feta, baking powder, flour, mint, basil, and a generous crack of fresh salt and pepper. Mix ingredients together to combine.
  2. Heat a drizzle of olive oil in a frying pan over medium-high heat. Add two tablespoons of the fritter mixture to the pan, spreading and flattening the batter like a pancake.
  3. Repeat and cook in batches for 2-3 minutes per side, until bottoms are golden. Keep warm.
  4. Poach eggs to your desired doneness.
  5. Serve two to four pancakes per person, topping each serving with a poached egg and more fresh basil and mint to garnish.

Recipe Notes

Recipe yields approx 8 fritters, serving 2-4 people.