Zucchini Fritters
Equipment: mixing bowl, spoons, knife, measuring cups, grater, frying pan, saucepan, egg flip, slotted spoon, paper towel
Ingredients:
1 large zucchini, grated
2 eggs
1/2 cup flour
1 tsp baking powder
Dash of milk
Shallots
Dried oregano
Salt
Pepper
Extra virgin olive oil
Poached eggs: eggs and vinegar
Method:
Add grated zucchini and all other ingredients except olive oil into a mixing bowl. Add more or less milk to get a thick batter consistency.
Heat olive oil in a frying pan over low-medium heat. Add spoonfuls of fritter mixture to the frying pan. Flip once bubbles start to appear on top of the fritters. Remove from heat once golden brown and cooked through.
Poached Eggs:
In a saucepan, add at least 5cm of water and a dash of vinegar
Bring water to a boil and then reduce it to a simmer
You can either pre-crack each egg into a bowl or crack them straight into the water
Cook for 3-4 minutes for runny yolks
Remove with a slotted spoon and drain on a paper towel or clean tea towel
Tips:
It’s always good to do a test fritter to make sure you have the right temperature. If it’s too hot they will go brown too quickly and be raw in the center
Always remember that you can always add more of something but you can’t take it away. In this case, if you add too much milk you can always add more flour. Salt is a good one that is nearly impossible to fix if you add too much
Use fresh eggs for poaching, if you get a white stringy mess they’re probably too old
You can use all sorts of vegetables to make fritters - corn, peas, cauliflower, broccoli, carrot, chickpeas
Add whichever herbs you like fresh or dried
Serve with salsa, tzatziki, sour cream, bacon, avocado