Zucchini Fritters
3/4 cup all-purpose flour
3/4 tsp. baking powder
2 eggs, beaten
1/4 cup milk
1 large zucchini
2 Tbsp. fresh thyme
1 jalapeño, seeded and finely diced
Salt/Pepper
3 Tbsp. unsalted butter
Sift the flour and baking soda together into a large bowl; make a well in the center. Add the eggs to the well, beat the eggs with a fork (being careful not to break the well), and gradually draw in the flour with a wooden spoon. Slowly add the milk to the mixture, stirring continuously to form a thick batter.
Meanwhile, use a box grater and shred the zucchini over paper towels placed in a bowl to absorb some of the the juices.
Add the zucchini, thyme, jalapeño, and salt & pepper (to taste) to the batter and mix thoroughly, for about a minute.
*If you want to prepare this in advance: stop here, cover the bowl, and leave in the refrigerator until ready to use (if the batter becomes too thick, add a few Tbsp. of milk to loosen the batter)
Preheat the oven to 250 degrees. Heat a tsp. of butter in a nonstick skillet over medium heat. Taking a Tbsp. of the batter, drop the batter into the pan (depending on the size of your pan, you may get anywhere from 3-6 in the skillet at a time); cook in batches for 2-3 minutes per side or until golden brown. Remove to a wire rack on a baking sheet and transfer to the oven to keep warm while finishing the rest of the fritters.
Poached Egg
1 Egg per Steak
Fill a small saucepan with water and bring to a gentle simmer/boil. Using a spoon, swirl the water to create a vortex of swirling water. As the water continues to swirl, crack and drop the egg into the water. Let the egg cook for 1-2 minutes; then, carefully remove the egg with a slotted spoon and place directly on top of the steak.
*Zucchini Fritter recipe courtesy of Good Food Made Simple: Healthy, p. 42
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