Entertain in style with these gourmet zucchini fritters topped with a poached egg, gravlax and mustard dill dressing.
- Combine the potato, zucchini and onion in a large glass or ceramic bowl. Add the flour and egg, and stir until well combined. Season with salt and pepper.
- Heat the oil in a large non-stick frying pan over medium heat. Spoon four 60ml (1/4-cup) portions of the potato mixture evenly around the edge of the pan. Use an egg lifter to flatten each portion into a 10cm-diameter disc. Cook for 4 minutes each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Reheat pan. Repeat with remaining potato mixture to make another 4 fritters.
- Meanwhile, bring a medium saucepan of water to the boil over high heat. Crack 1 egg into a small bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Use a slotted spoon to transfer to a plate and cover with foil to keep warm. Repeat with the remaining eggs.
- Place the fritters on serving plates. Top with a poached egg and gravlax. Drizzle with mustard dill sauce and serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set