Zucchini Fritter Benedict (Vegetarian)

• 1 pound zucchini, trimmed
• 1 teaspoon kosher salt
• Sauce:
• 1/2 cup creme fraiche
• 1 1/2 tablespoons lemon juice
• 1 tablespoon mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce (such as Tabasco)
• 1 teaspoon lemon zest
• Fritters:
• 2 eggs, beaten
• 1/4 cup chopped scallions
• 1 tablespoon chopped fresh thyme
• 1 lemon, zested
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons canola oil
• Poached Eggs:
• 4 eggs
• 2 teaspoons rice vinegar
• salt to taste
• 3 chives, chopped
• 1 pinch paprika

1. Grate zucchini over the large holes of a box grater. Transfer to a fine-mesh strainer. Mix in 1 teaspoon salt. Set strainer over a bowl and let drain, about 10 minutes.
2. Whisk creme fraiche, lemon juice, mayonnaise, and hot sauce together in a bowl. Stir in 1 teaspoon lemon zest. Place sauce in the refrigerator.
3. Squeeze excess moisture from zucchini using a clean dish towel. Measure 2 cups grated zucchini into a bowl. Mix in eggs, scallions, thyme, and zest of 1 lemon.
4. Combine flour, baking powder, 1/2 teaspoon salt, and pepper in a separate bowl. Fold gently into the zucchini mixture until a batter forms.
5. Preheat oven to 200 degrees F (95 degrees C).
6. Heat canola oil in a nonstick skillet over medium-high heat. Drop 2 tablespoons zucchini batter into the skillet; flatten with the back of the spoon. Cook until golden brown, 2 to 3 minutes per side. Transfer to an oven-proof plate. Place in the warm oven. Repeat with remaining batter to make 3 more fritters.
7. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce heat to medium-low, pour in rice vinegar, and keep the water at a gentle simmer. Crack each egg into a small ramekin or bowl. Slip eggs into the hot water one at a time while whisking the water. Cook until the whites are firm and the yolks have thickened, about 4 minutes. Remove eggs from the water with a slotted spoon and dab on a kitchen towel to dry.
8. Place 1 poached egg over each zucchini fritter. Drizzle sauce on top. Garnish with chopped chives and paprika.

zucchini, kosher salt, creme fraiche, lemon juice, mayonnaise, mustard, hot sauce, lemon zest, fritters, eggs, scallions, thyme, lemon, allpurpose, baking powder, kosher salt, ground black pepper, canola oil, eggs, eggs, rice vinegar, salt, chives, paprika

Taken from www.allrecipes.com/recipe/260478/zucchini-fritter-benedict-vegetarian/ (may not work)