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Corn & zucchini fritters with poached eggs
Recipe

Corn & zucchini fritters with poached eggs

Prep:
20 min
Cooking:
20 min
Serves:
4
Ingredients Method
  • 1 medium zucchini, coarsely shredded
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 cobs corn, kernels cut off
  • ⅓ cup yellow polenta
  • ½ cup wholemeal flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup grated parmesan cheese
  • 2 Pace Farm eggs, beaten
  • ⅓ cup plain yogurt
  • ⅓ cup vegetable oil
  • 1 jar tomato relish
  • Handful baby rocket leaves
  • 8 Pace Farm eggs

zucchini fritters

  1. Mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse. Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.
  2. Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes. Add the corn, cook for a further 4 minutes.
  3. In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.
  4. Add cooked vegetables, beaten egg and yogurt to the bowl, mix well.
  5. Heat oil in a large non-stick fry pan over a medium heat. Measure out ⅓ cups of the mix into the pan. Cook until fritters are golden, 3 minutes on each side. Drain on paper towel.

poached eggs

  1. To make poached eggs, fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.
  2. Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.
  3. Turn off the heat and cover the pan. Set a timer for 6 minutes.
  4. After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.
  5. To serve, place poached eggs onto warm zucchini fritters along with rocket leaves and tomato relish.