My favorite recipes are often inspired by having too much of a good thing from the garden or our CSA to spur me along to a little extra home kitchen creativity. Where I live, there seems to be an overabundance of zucchini this summer. I guess that’s sometimes the case with zucchini, and a “too-much-zucchini” problem is a problem shared by many. Fortunately, with a little creativity there is so much one can make with this prolific summer vegetable!
A couple of weeks ago I posted a recipe for Zucchini and Chive Quiche with a flaky, whole wheat crust. This week I have a recipe for Leek and Zucchini Fritters that are topped with an oozy poached egg and sweet, oven-roasted tomatoes. Although, like the quiche, this is a breakfast dish, this is something totally different. The quiche was sophisticated with a delicate buttery flavor, and this dish is a messy explosion of summer garden goodness that’s perfect for breakfast, or in my case, I made this for dinner!
If you, too, have a zucchini problem, stay tuned over the next couple of weeks because I have two more zucchini recipes planed, including a dessert that might involve a little bit of whoopie (how scandalous!)…
- 2 C shredded zucchini
- 1 C finely diced leeks
- ¼ C minced parsley
- 2 minced cloves of garlic
- ¼ tsp salt
- black pepper to taste
- 1 egg
- 2 Tbsp chick pea flour
- ¼ tsp baking powder
- 1 Tbsp olive oil
- 1 C halved grape tomatoes
- 2 tsp olive oil
- salt and pepper to taste
- 3 eggs
- 2 Tbsp parmesan
- salt and pepper to taste
- Preheat your oven to 425ºF. Combine your fritter ingredients in a mixing bowl and gently combine. To shred the zucchini use a box grater and then, using your hands, wring out the vegetable to remove excess water before adding to the rest of the ingredients.
- Toss the halved cherry tomatoes with 2 tsp of olive oil, arrange on a cookie sheet with seed side up, and sprinkle with salt and pepper to taste. Roast in a 425ºF oven for 20-25 minutes or until they begin to brown on the bottoms and begin to wrinkle.
- While the cherry tomatoes are roasting it's time to fry your zucchini fritters and cook your poached eggs. For the fritters, lightly coat a large pan with olive oil and heat over medium heat. Using your hands, form the leek and zucchini mixture into 9 little pancakes and then plop them (gently) into the hot oil. Flip once they begin to brown (after 3-4 minutes), and then brown the opposite side for another 3-4 minutes. Once they are done cooking, place them on a plate with a paper towel to absorb any excess olive oil until you're ready to serve.
- To poach your eggs, I recommend using the plastic wrap method. Begin with a small dish or ramekin. Take a long piece of plastic wrap (about 2 ft long) and center it over the dish, pushing the very center of it down into the dish.
- Put a small bit of olive oil in the plastic that is down inside the dish and rub it around with your fingers to coat it evenly. Crack your egg into the plastic inside the dish. Now take both long ends of your plastic wrap, pull them upwards, and tie the excess off. The egg should now be captured securely in a small pouch of plastic wrap.
- Bring a medium pot of water to a boil, then turn the heat way down to where it is just below a simmer. You don't want the water to be too hot, so it should be steamy, but you should see NO bubbles rising from the bottom of the pot.
- Place your egg pouches into the water and cook for 3 minutes. If they're not quite cooked enough after 3 minutes, return them to the water for another minute.
- When the eggs are cooked, simply cut off the top of the plastic wrap pouch and carefully roll the poached egg onto a plate.
- To serve, place 3 zucchini fritters on each plate, top with 1 poached egg and ⅓ of the roasted cherry tomatoes. Garnish with fresh parmesan and salt and pepper to taste.