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Zucchini Fritters with Portabella Mushrooms and Poached Egg

Zucchini Fritters with Portabella Mushrooms and Poached Egg
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Credit: Whisk Media Group
Recipe by: Australian Mushrooms
australianmushrooms.com.au
See all from Australian Mushrooms
Average: 4.1 (9 votes)
254 Collected
Difficulty
Easy
Category
Cuisine
Prep:  10 mins
Cook:  15 mins
Makes:  8 fritters
Serves:  4
Make this homemade zucchini fritters recipe with perfectly poached eggs and a side of pan cooked Portabella Mushrooms. Serve this delicious fritters breakfast recipe for brunch entertaining or a light and easy dinner idea.
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Zucchini Fritters with Portabella Mushrooms and Poached Egg
Ingredients
Method
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

Reviews for Zucchini Fritters with Portabella Mushrooms and Poached Egg

4.11111
Average: 4.1 (9 votes)
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