Crispy Zucchini-Corn Breakfast Fritters with Hot Honey Eggs

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 32g carbs
• 21g fat
• 4g fiber

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Ingredients

• 2 medium zucchini
• 1 1/2 cups fresh corn kernels
• 6 large eggs
• 3/4 cup all-purpose flour
• 1/3 cup grated Parmesan
• 3 scallions
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 tbsp hot honey
• 1/4 cup fresh basil leaves

Instructions

1. 1Grate the zucchini on the large holes of a box grater and pile it into a clean kitchen towel. Squeeze firmly over the sink until almost no liquid remains; the drier the zucchini, the crispier the fritters.
2. 2In a large bowl combine the squeezed zucchini, fresh corn kernels, flour, Parmesan, thinly sliced scallions, garlic powder, salt, and pepper. Crack in two of the eggs and stir until a thick, cohesive batter forms that holds together when pressed.
3. 3Heat a large nonstick skillet or cast-iron pan over medium heat and add a thin film of olive oil. When the oil shimmers, drop heaping tablespoons of batter into the pan, flattening each gently into a 3-inch round.
4. 4Cook the fritters undisturbed for 3 to 4 minutes until the undersides are deep golden and crisp at the edges. Flip carefully and cook another 3 minutes until cooked through and golden on the second side. Transfer to a paper-towel-lined plate and repeat with remaining batter, adding oil as needed.
5. 5Wipe the skillet clean, add a fresh drizzle of oil, and crack in the remaining four eggs. Cook sunny-side up or over-easy for 2 to 3 minutes until whites are set but yolks remain runny; season lightly with salt and pepper.
6. 6Arrange three fritters on each plate and top with a fried egg. Drizzle generously with hot honey so it pools into the yolk and fritter edges.
7. 7Tear fresh basil leaves over the top for a bright herbal finish. Serve immediately while the fritters are still shatter-crisp and the honey is warm.
8. 8If making ahead for busy school mornings, reheat fritters in a 375°F oven or air fryer for 4 minutes to restore crunch before topping with freshly cooked eggs.