Name: Zucchini and pumpkin fritters with poached eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1
Ingredients: 2 zucchini, grated; 400g butternut pumpkin, peeled, grated; 125.00 ml plain flour; 4.00 gm baking powder; 62.50 ml chopped fresh coriander leaves; 5 eggs; Vegetable oil, for shallow frying; 20.00 ml white vinegar; 2.40 gm salt; 400g tomato medley (see note); 20.00 ml chopped fresh chives; 18.20 gm olive oil

Zucchini and pumpkin fritters with poached eggs

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Prep Time:
10 minutes

Cook Time:
18 minutes

Total Time:
28 minutes

Whip up quick and delicious vegetarian fritters for a satisfying meal.

Ingredients:

2 zucchini, grated
400g butternut pumpkin, peeled, grated
125.00 ml plain flour
4.00 gm baking powder
62.50 ml chopped fresh coriander leaves
5 eggs
Vegetable oil, for shallow frying
20.00 ml white vinegar
2.40 gm salt
400g tomato medley (see note)
20.00 ml chopped fresh chives

Instructions:

First, gently squeeze out any excess moisture from the zucchini and pumpkin. Combine them in a bowl with flour, baking powder, coriander, and 1 egg. Season with salt and pepper, then mix thoroughly until well combined.
Pour enough vegetable oil into a deep frying pan to reach 5mm up the side of the pan and heat on medium. Spoon 1/4 cup of zucchini mixture into the pan, spreading slightly with a spatula. Repeat this process 3 more times. Cook each side for 2 to 3 minutes or until browned. Place on a paper towel-lined plate to drain and keep warm by covering. Repeat with the remaining mixture to yield 16 fritters.
Fill a medium saucepan with 8cm of cold water and add 2 teaspoons of white vinegar and salt. Bring to a boil, then reduce heat to low so the water is simmering gently. Crack an egg into a small bowl. Stir the water to create a whirlpool and gently tip the egg into the center. Cook for 3 to 4 minutes until the white is set but the yolk is still soft. Use a slotted spoon to remove the egg and place it on a plate. Skim foam off the water and repeat with the rest of the eggs.
In a bowl, mix together tomatoes, chives, olive oil, and remaining vinegar. Season with salt and pepper, then serve the fritters with salad and poached eggs.

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