Crispy Zucchini-Corn Breakfast Fritters with Soft Eggs & Hot Honey

Serves 4 · 15 min prep · 20 min cook

Ingredients

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

Instructions

1. 1Trim the zucchini and grate it on the large holes of a box grater into a clean kitchen towel. Squeeze firmly over the sink until almost no liquid remains; excess moisture will keep the fritters from crisping.
2. 2Transfer the squeezed zucchini to a large mixing bowl. Add the fresh corn kernels, four of the eggs, flour, Parmesan, thinly sliced green onions, garlic powder, salt, and pepper. Stir until a thick, scoopable batter forms with no dry flour pockets.
3. 3Heat a large nonstick or cast-iron skillet over medium heat and add a thin film of oil. When the oil shimmers, drop heaping spoonfuls of batter into the pan, gently flattening each into a 3-inch round.
4. 4Cook the fritters undisturbed for 3 to 4 minutes until the undersides are deep golden and edges look set. Flip carefully and cook another 3 minutes until crisp and cooked through. Transfer to a wire rack and keep warm; repeat with remaining batter, adding oil as needed.
5. 5Wipe the skillet clean, reduce heat to medium-low, and melt a small pat of butter or drizzle of oil. Crack the remaining two eggs into the pan (or cook all four remaining eggs if serving four people) and scramble gently, pushing curds from the edges toward the center until just set and still glossy.
6. 6Season the soft eggs with salt and pepper. Divide the warm fritters among plates, top each portion with a mound of soft scrambled egg, and tear fresh basil over the top.
7. 7Finish with a generous drizzle of hot honey so it pools in the nooks of the fritters and eggs. Serve immediately while the fritters are still shatter-crisp.