Zucchini & Sweet Potato Fritters with Poached Eggs
Breakfast is one of my favorite meals to eat. I could eat breakfast foods at every meal of the day. I LOVE to go out to breakfast. Unfortunately no one else in my house wants to get up and take me. So, I find myself making breakfast foods for dinner at least a couple of times a month.
This is a recipe I found in one of my clean eating magazines that I adapted to fit our tastes. The boys loved the zucchini and sweet potato fritters but were not fans of the poached eggs. I can’t really blame them, they can be a bit slimy. Next time I make this, I will just scramble their eggs.
Your first step is to peel and grate 8 oz of a sweet potato. Pretty simple and easy. I love using my kitchen scale so I can get exact measurements.
The thing to remember when working with zucchini is that it is packed with moisture. Be sure to squeeze the flesh dry to remove the excess water. It only takes a minute or two and it will ensure that you get perfectly crisp fritters. You also don’t have to worry about peeling the zucchini before you grate it. The peel is where the fiber and antioxidants are.
Mix the zucchini and sweet potatoes with some whole wheat flour or spelt flour, onion, garlic, egg whites and salt and pepper.
Drop 1/4 cup of the mixture into a skillet heated with coconut oil and cook till golden brown. About 4-5 minutes on each side.
Place the fritters on a baking sheet in a oven to keep warm while you make the rest and poach the eggs (directions below).
And there you have it! A different and unique breakfast for dinner! I served mine with some sliced avocado!
I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!
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