Ingredients for the Zucchini Cakes
- 3 cups zucchini, shredded
- ½ cup onions, thinly sliced
- 2 tsp. salt
- ¼ cup gluten-free breadcrumbs
- 1 egg, beaten
- 1 Tbsp. chopped parsley
- ½ tsp. ground black pepper
- ¼ cup avocado oil
Ingredients for the Sauce
- ½ pound Fresno peppers
- 1 garlic clove, crushed
- 3 Tbsp. white wine vinegar
- 2 tsp. fresh lime juice
- 1 pinch of sugar
- Salt
- 4 poached eggs
- Sliced Fresno peppers for garnish
- Crispy leeks for garnish
DIRECTIONS
For the Zucchini Cakes:
Combine the zucchini, onions and salt in a large bowl. Allow to sit at room temperature for 20 minutes.
Working in batches, squeeze the liquid from the zucchini and onions and transfer to a large bowl. Stir in the breadcrumbs, egg, parsley and black pepper.
Heat the avocado oil in a large saute pan over medium high heat until it shimmers. Divide the zucchini mixture into 4 equal portions. Gently add each portion to the pan and flatten into 4-inch patties with the back of a spatula. You may need to work in batches depending on the size of your pan. Cook the fritters until they are browned and slightly crisped, about 2 minutes on each side.
For the Fresno Pepper Sauce:
Bring a pot of salted water to a boil. Add the Fresno peppers and garlic and continue cooking until the peppers are vibrant red, about 1 minute. Drain and place into a blender. Add in the vinegar, lime juice and pinch of sugar. Blend until the mixture is smooth. Season the sauce with salt to taste. Set aside to cool.
To Plate
Place 1 or 2 zucchini cakes onto each plate. Top each cake with a poached egg, a drizzle of Fresno pepper sauce and large pinch of crispy leeks. Garnish with sliced Fresno peppers.