Potato & zucchini fritters with gravlax

Recipes / Appetiziers

Entertain in style with these gourmet zucchini fritters topped with a poached egg, gravlax and mustard dill dressing.

Recipe «Potato & zucchini fritters with gravlax» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 3 desiree potatoes, peeled, coarsely grated, 2 green zucchini, coarsely grated, 1 brown onion, halved, coarsely grated, 40g plain flour, 2 eggs, lightly whisked , Salt & freshly ground black pepper, 60ml olive oil, 4 eggs, extra, at room temperature , 12 thin slices gravlax, Mustard dill sauce, to serve.

Ingredients:

  • 3 desiree potatoes, peeled, coarsely grated 
  • 2 green zucchini, coarsely grated 
  • 1 brown onion, halved, coarsely grated 
  • 40g plain flour 
  • 2 eggs, lightly whisked 
  • Salt & freshly ground black pepper 
  • 60ml olive oil 
  • 4 eggs, extra, at room temperature 
  • 12 thin slices gravlax 
  • Mustard dill sauce, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Place the fritters on serving plates. Top with a poached egg and gravlax. Drizzle with mustard dill sauce and serve immediately.