Zucchini Fritters with Portabella Mushrooms and Poached Egg
Prep:  10 mins
Cook:  15 mins
Makes:  8 fritters
Serves:  4
Average: 4.2 (10 votes)
Difficulty:
Cuisine:
Saved:
Australian
331
Recipe by: Australian Mushrooms
Easy homemade zucchini fritters topped with perfectly poached eggs and a side of pan-cooked Portabella Mushrooms. Serve this delicious fritters recipe for brunch entertaining or a light and easy dinner idea.
Credit: Whisk Media Group
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Zucchini Fritters with Portabella Mushrooms and Poached Egg
Ingredients:
Method:
  1. Heat butter in a large saucepan over medium heat. Once melted, add mushrooms and cook for 5 minutes or until tender and lightly browned. Remove mushrooms and set aside
  2. Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Place cherry tomatoes on the baking tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Cook for 10-12 minutes or until tomatoes have softened
  3. Using hands squeeze zucchini to remove any excess liquid. Combine zucchini, halloumi, paprika and green onion in a medium bowl. Season with salt and pepper. Combine flour, 2 eggs and milk in a separate bowl. Add zucchini mixture and stir gently until combined
  4. Heat 1/3 of the oil in a large frying pan over medium heat. Drop 1/4 cup of the fritter mixture into a pan and cook, in batches, for 5 minutes each side or until cooked through
  5. Meanwhile, poach remaining 4 eggs in a pan of simmering water for 4-5 minutes or until cooked to your liking
  6. Place zucchini fritters on plate, top with mushrooms, poached egg and cherry tomatoes to serve
FacebookPintrestX (Twitter)Google ClassroomShare via Email