Crispy Zucchini-Corn Fritters with Jammy Eggs & Tomato Relish

Late-summer gardens overflow with zucchini and sweet corn, and these fritters put both to delicious work. Crisped golden with a cornmeal crunch and finished with jammy eggs plus fresh tomato relish, they make a savory breakfast that feels abundant.

Serves 4 · 20 min prep · 15 min cook

Estimate for one serving

• 395 cal
• 19g protein
• 28g carbs
• 24g fat
• 5g fiber

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Ingredients

• 2 medium zucchini
• 1 cup fresh sweet corn kernels
• 6 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 3 scallions
• 1/2 cup crumbled feta cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 3 tbsp olive oil
• 2 heirloom or ripe tomatoes
• 2 tbsp chopped fresh basil or parsley
• 1 tsp red wine vinegar

Instructions

1. 1Grate the zucchini on the large holes of a box grater, toss with half the salt, and let sit in a colander 5 minutes; squeeze firmly in a clean towel until very dry.
2. 2In a mixing bowl combine the squeezed zucchini, corn kernels, flour, cornmeal, sliced scallions, feta, garlic powder, remaining salt, and pepper.
3. 3Beat two of the eggs and stir into the vegetable mixture until a thick batter forms that holds together when scooped.
4. 4Heat a large skillet over medium heat and add a thin layer of olive oil.
5. 5Drop heaping spoonfuls of batter into the hot oil, flattening slightly into 3-inch fritters; cook 3 to 4 minutes per side until deeply golden and crisp; transfer to a paper-towel-lined plate.
6. 6Meanwhile, dice the tomatoes and toss with chopped herbs, vinegar, a drizzle of olive oil, and salt to make a quick relish.
7. 7In a separate nonstick skillet, cook the remaining four eggs in a little oil over medium-low heat, covering for 3 to 4 minutes until whites are set and yolks are jammy.
8. 8Arrange three fritters on each plate, top with a jammy egg, and spoon tomato relish over everything.
9. 9Finish with an extra crack of black pepper and serve immediately so the fritters stay crunchy against the runny yolk.