Fritters are an amazingly versatile yet simple creation. They are suitable for pretty much any meal of the day and are also great for a snack. I find that the kids love them (most of the time) and they can be varied depending on what you have in your fridge and pantry.
Last week, we received 4 zucchinis in our fruit and vegetable box, so to make room for this weeks delivery, fritters were on the menu. I’m a big fan of corn and wherever it fits, I like to include it, hence its appearance in these fritters. It also adds a bit more colour and excitement to the batch.
Adding a poached egg helps to make this meal more of a main meal and more nutritionally balanced, adding a good quality protein source that is otherwise lacking in a vegetable based fritter (despite the 2 eggs for a batch of 18, which equates to less than 1g of protein per fritter). Adding the cumin gives these a bit of a Middle Eastern feel, but it can quite easily be left out if that’s not your thing.
Poaching eggs is something that is actually really simple! It’s only been in the past year or so that I have actually discovered the ease of creating such amazing eggs. Don’t be scared of it, give it a go – I outline below how to poach eggs simply at home. And don’t aim for them to be perfectly poached like you would get at a restaurant, you’ll be disappointed, but they will still taste good!
One of the really convenient things about fritters, especially when kids are involved is that they freeze REALLY well, so can be ready in 2 minutes for a quick meal or snack for little hungry mouths.
Happy frittering 🙂
Makes 18 fritters
- 2 medium zucchini, grated
- 1/4 red onion, finely diced
- 1 corn cob, kernels removed
- 2 tbs chopped coriander
- 2 tsp ground cumin
- 2 eggs
- 1 cup wholemeal SR flour (white flour is fine too)
- 1/4 cup milk
- Salt and pepper to taste
- 1 tbs white vinegar
- Natural yoghurt – 1 heaped tbs per person
- 1 poached egg per person
- 1 handful of rocket per person
- Combine grated zucchini, corn, onion, coriander and cumin in a medium sized bowl and mix.
- Add eggs, flour, milk and salt and pepper and stir until well combined.
- Heat non-stick frypan over medium heat. When hot, add heaped spoonfuls of mixture (~5cm diameter) to pan and cook for 3-4 minutes.
- Flip fritters and cook for a further 2-3 minutes. Remove from pan and repeat with remaining mixture.
- If serving with a poached egg, bring a small saucepan full of water to the boil with 1 tbs of white vinegar.
- While the water is boiling, arrange fritters on plate (2-3 per person) with rocket and natural yoghurt.
- Crack one egg into a small dish. Once the water is boiling, gently pour the egg into the boiling water and leave to cook for 2-3 minutes.
- Using a slotted spoon, check the egg after 2 minutes, by gently lifting it out of the water and testing the consistency of the yolk by pressing it gently with your finger.
- When the yolk is of desired consistency, remove from water with slotted spoon and place on top of fritters. Enjoy!