Savory Zucchini Pancakes with Poached Egg Recipe

Get Ready to Cook:

You should absolutely dive into this Savory Zucchini Pancakes with Poached Egg recipe because it’s a tasty adventure for your taste buds! Imagine crispy, golden pancakes made from fresh zucchini—crunchy on the outside, tender on the inside, and bursting with flavor.

Top them with a perfectly poached egg, and you’ve got a creamy, dreamy bite that’s pure breakfast bliss (or brunch, or dinner—who’s judging?). It’s a customizable recipe, so you can mix in your favorite herbs or veggies to make it truly your own. Quick and easy? Check!

This dish is perfect for when you want something delicious without the fuss. Plus, it’s a great way to use up seasonal zucchini and add a pop of nutrition to your plate. Cooking this meal is like a fun, tasty challenge that’ll make you feel like a kitchen rock star.

And don’t forget the best part: you can make extra pancakes and freeze them for speedy, scrumptious meals later. Whether you’re hosting a brunch or just treating yourself, this recipe is a win-win.

Ingredients:

• 1 medium zucchini
• 1 egg
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely chopped
• 1/4 teaspoon salt
• 2-3 tablespoons all-purpose flour (adjust as needed)
• Cooking oil for frying

Instructions:

1. Prepare the Zucchini:

   • Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. This helps to prevent the pancakes from becoming soggy.

2. Mix the Batter:

   • In a mixing bowl, combine the grated zucchini, chopped parsley, and finely chopped red onion.
   • Crack the egg into the bowl and mix until well combined.
   • Add the salt and stir in the flour, starting with 2 tablespoons and adding more if needed. The batter should be thick enough to hold together but not too dry.

3. Cook the Pancakes:

   • Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil to the pan, swirling to coat the surface.
   • Drop spoonfuls of the batter onto the skillet, flattening them slightly with the back of the spoon to form pancakes. Cook for about 2-3 minutes on each side, or until golden brown and crispy.
   • Remove the pancakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

4. Serve:

   • Place the zucchini pancakes on plates and top each with a poached egg.
   • Season with additional salt and pepper if desired, and garnish with extra parsley.

Pancake Perfection:

These savory zucchini pancakes, topped with a perfectly poached egg, are a match made in brunch heaven. The crispy texture of the pancakes combined with the creamy, runny yolk creates a delicious and satisfying meal. Enjoy this delightful twist on a classic dish, and savor every bite of this flavorful and nutritious recipe. Perfect for a special breakfast or a hearty lunch, these pancakes are sure to become a new favorite.

Nutrition Facts and Daily Values per Serving