Prep: 20 minutes
Cook: 20 minutes
Serves: 4
Difficulty: Cuisine: Saved: | 501 | Recipe by: Australian Eggs |
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Cheesy Corn and Zucchini Fritters Poached Eggs and Tomato Relish
Ingredients:
Cheesy Corn and Zucchini Fritters
Poached Eggs
Method:
Cheesy Corn and Zucchini Fritters
- 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. Set aside
- 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. Take off the heat and set aside to cool slightly
- In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well
- Add cooked vegetables, zucchini, eggs and yogurt to the bowl, mix well
- Heat oil in a large non-stick fry pan over a medium heat. Measure 1/3 cupful's of the mix into the pan. Cook until fritters are golden, three minutes on each side. Drain on paper towel
- To serve, place poached eggs onto zucchini fritters along with rocket leaves and tomato relish
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
- Crack the eggs into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan
- Turn off the heat and cover the pan. Set a timer for 6 minutes
- After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water
Tips & Hints:
- Prepare the fritter mix first, then cook in batches while eggs are cooking so that everything is served hot
More Brunch recipes from Australian Eggs
Cheesy Corn & Zucchini Frittets
5
Karen
2 years 3 months ago
Can you freeze and reheat the Cheesy Corn & Zucchini Frittes
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