Teresa's Recipes
Crispy Zucchini Hashbrowns
Indulge in the delightful crunch of these Crispy Zucchini Hashbrowns, a light and healthy twist on the traditional breakfast favorite. With their golden-brown exterior and tender, flavorful interior, these hashbrowns are not only a treat to the palate but also a vibrant addition to your morning routine. Perfectly seasoned with garlic and onion, they can be enjoyed on their own or topped with a poached egg and fresh herbs for an elevated breakfast experience. This recipe pays homage to the culinary practice of using vegetables as the star ingredient in fritters, a concept found in various cultures around the globe, from latkes in Eastern Europe to vegetable pakoras in India.
Ingredients
- 2 medium, shredded Zucchini
- 1, beaten Egg
- 1/4 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 3 tablespoons (for frying) Olive oil
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- Chopped, for garnish Fresh herbs (optional)
- For serving Sour cream or Greek yogurt (optional)
Dietary Notes
- Servings: 4
- Dish Type: Breakfast/Brunch
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 150
- Fat: 9g
- Carbs: 14g
- Protein: 4g
- Sodium: 300mg
- Sugar: 2g
Instructions
- Begin by shredding the zucchini using a box grater or food processor. Place the shredded zucchini in a clean dish towel and squeeze to remove as much liquid as possible. This step is crucial for achieving crispy hashbrowns.
- In a mixing bowl, combine the drained zucchini, beaten egg, all-purpose flour, salt, black pepper, garlic powder, and onion powder. Mix well until all ingredients are evenly incorporated.
- Heat the olive oil in a large skillet over medium heat. Test the oil's readiness by dropping a small amount of the mixture into the pan; it should sizzle immediately.
- Scoop about 1/4 cup of the zucchini mixture into the skillet and flatten it gently with a spatula to form a patty. Repeat with the remaining mixture, ensuring not to overcrowd the pan.
- Cook each hashbrown for about 5 minutes on one side, or until golden brown and crispy. Carefully flip and cook for an additional 5 minutes on the other side.
- Once done, remove the hashbrowns from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the zucchini hashbrowns warm, optionally garnished with fresh herbs and a dollop of sour cream or Greek yogurt.
Tips
- For added flavor, consider mixing in grated Parmesan cheese or chopped green onions into the zucchini mixture.
- These hashbrowns can be made ahead of time and reheated in the oven for a quick breakfast option.
- Experiment with different spices such as smoked paprika or cayenne pepper for a spicy kick!