Keto Eggs Benedict on Zucchini Fritters Recipe

DIRECTIONS

1. Grate the zucchini using the large holes of a box grater. Combine with salt, and place in a colander to drain for 30 minutes. Use a clean kitchen towel to squeeze additional liquid out of the zucchini.
2. In a medium bowl, toss the zucchini shreds, shredded mozzarella, coconut flour, parmesan cheese, baking powder, and minced or pressed garlic until evenly combined. 
3. Use a fork to lightly whisk 2 eggs, add to the zucchini and stir until combined. Form into 12 patties of approximately 1/8 cup batter each. 
4. In a 10-inch non-stick skillet warm 1/3 cup canola oil over medium heat until shimmering. Working in batches, fry zucchini patties in a single layer for 2-3 minutes per side, or until evenly golden with darker, crispy edges. Drain on a paper towel lined plate. Place in an oven safe container and keep warm in a 200° oven until ready to assemble.
5. Wipe out the skillet with a paper towel, and place over medium heat. Warm Canadian bacon slices in a single layer until warmed through and just starting to brown, about 3 minutes per side. Place in the warm oven with the zucchini fritters.
6. To poach the eggs, wipe out the skillet and fill with 1- 1 ½ -inches of water. Heat over medium high heat until boiling, then reduce heat to medium. Gently add 6 cracked eggs into the water one at a time with space between them. Turn down the heat if the water starts to boil, and poach the eggs for about 3 minutes, until the whites are cooked but the yolks are runny. Use a slotted spoon to remove the poached eggs from the water and repeat with the remaining 6 eggs while you begin to assemble the benedicts.
7. To assemble the benedicts, place two zucchini fritters on a plate. Top each with a slice of Canadian bacon, a poached egg, and one tablespoon hollandaise sauce. Sprinkle the whole plate with 1 teaspoon chopped chives and repeat to end with 6 plates, each with two zucchini fritters benedicts. Serve warm. One plate (as described above) is one serving.