Zucchini Fritter Benedict with Herbed Greek Yogurt Hollandaise

Step 1

Shred zucchini and place in a colander. Sprinkle with 1 teaspoon salt, allow to sit for at least 10 minutes to draw out some of the water.

Step 2

Once 10 minutes have passed, squeeze out as much water as possible from the zucchini. Add to a large bowl, along with garlic, grated onion, egg, and flour. Mix thoroughly to combine.

Step 3

Add 1 teaspoon oil to a large sauté pan set over medium heat. Using a large scoop, create uniform patties about 3 inches wide. Cook for about 4 minutes per side, until golden brown. Watch carefully so they don't burn!

Step 4

Meanwhile, in a small glass bowl, add egg yolk, greek yogurt, butter, lemon, and salt. Set bowl over a small saucepan filled with water. Whisk constantly for 10 minutes, until sauce is cooked through. Remove from heat t cool slightly. Add fresh dill.

Step 5

Top zucchini fritter with poached eggs, herbed hollandaise, and extra dill to garnish.