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:

1. 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.

2. 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:

1. In a saucepan, add at least 5cm of water and a dash of vinegar

2. Bring water to a boil and then reduce it to a simmer

3. You can either pre-crack each egg into a bowl or crack them straight into the water

4. Cook for 3-4 minutes for runny yolks

5. 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