Zucchini and pumpkin fritters with poached eggs

Recipes / Eggs

Get dinner on the table in no time with thses hearty vegetarian fritters.

Recipe «Zucchini and pumpkin fritters with poached eggs» presented in category Recipes / Eggs, to prepare this dish you will need no more 18 minutes. To make this dish at home by prescription from the author sheff would need: 2 zucchini, grated, 400g butternut pumpkin, peeled, grated, 1/2 cup plain flour, 1 tsp baking powder, 1/4 cup chopped fresh coriander leaves , 5 eggs, Vegetable oil, for shallow frying, 1 tbsp white vinegar , 1 tsp salt, 400g tomato medley, 1 tbsp chopped fresh chives, 1 tbsp olive oil.

Ingredients:

  • 2 zucchini, grated 
  • 400g butternut pumpkin, peeled, grated 
  • 1/2 cup plain flour 
  • 1 tsp baking powder 
  • 1/4 cup chopped fresh coriander leaves 
  • 5 eggs 
  • Vegetable oil, for shallow frying 
  • 1 tbsp white vinegar 
  • 1 tsp salt 
  • 400g tomato medley 
  • 1 tbsp chopped fresh chives 
  • 1 tbsp olive oil 

Instructions

  1. Squeeze excess moisture from zucchini and pumpkin. Place zucchini and pumpkin in a bowl. Add flour, baking powder, coriander and 1 egg. Season with salt and pepper. Mix well to combine.
  2. Add enough vegetable oil to a deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 1/4 cup of zucchini mixture into pan, spreading slightly with a spatula. Repeat to make 3 more rounds. Cook for 2 to 3 minutes each side or until browned. Transfer to a plate lined with paper towel to drain. Cover, to keep warm. Repeat with remaining mixture to make a total of 16 fritters.
  3. Meanwhile, fill a medium saucepan with cold water until 8cm deep. Add 2 teaspoons white vinegar and salt. Bring to the boil over high heat. Reduce heat to low (water should still be simmering at edge). Crack 1 of the remaining eggs into a small bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 3 to 4 minutes or until white is set and yolk is still soft. Using a slotted spoon, remove egg from water and transfer to a plate. Using a large metal spoon, skim foam from water. Repeat with remaining eggs.
  4. Combine tomatoes, chives, olive oil and remaining vinegar in a bowl. Season with salt and pepper. Serve fritters with salad and poached eggs.