Zucchini Fritters with Poached Eggs

With these crispy zucchini fritters and perfectly poached eggs on top, you can have breakfast for dinner. You can taste the goodness of zucchini, breadcrumbs, and Parmesan cheese in this meal, along with the richness of runny poached eggs.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 eggs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 large eggs
• 2 tablespoons white vinegar
• Fresh parsley for garnish

Instructions:

Place the grated zucchinis in a clean kitchen towel and squeeze out as much moisture as possible

In a mixing bowl, combine the squeezed zucchinis, breadcrumbs, Parmesan cheese, minced garlic, 2 eggs, salt, and pepper

Mix well until a sticky mixture forms

Heat olive oil in a large skillet over medium heat

Take a portion of the zucchini mixture and form it into a patty

Repeat to make 4 patties

Carefully place the patties in the hot skillet and cook for about 3-4 minutes on each side, or until they are golden brown and crispy

Remove from the skillet and set aside

In a separate shallow pan, fill it with water and add the white vinegar

Bring the water to a gentle simmer

Crack the 4 large eggs, one at a time, into a small bowl or ramekin, and gently slide them into the simmering water

Poach the eggs for about 3-4 minutes for a runny yolk, or longer for a firmer yolk

Carefully remove the poached eggs with a slotted spoon and place them on top of the zucchini fritters

Garnish with fresh parsley and season with additional salt and pepper if desired

Serve the Zucchini Fritters with Poached Eggs hot and enjoy!