zucchini-fritters-with-portabella-mushrooms-and-poached-egg

Simple homemade zucchini fritters that are topped by perfectly poached eggs and a dish of cooked Portabella Mushrooms. Serve this tasty fritters recipe as a brunch appetizer or as a light and simple dinner plan.

Ingredients:

4 (240g) Portabella Mushrooms, thickly sliced

50g butter

240g truss cherry tomatoes, cut into four lengths

1/3 cup olive oil

350g zucchini, grated

100g halloumi cheese, chopped

1 tsp sweet paprika

Two green onions, thinly sliced

Six eggs

1/2 cup (75g) self-raising flour

1/3 cup (75ml) milk

Method:

1. In a large pot over medium-high temperature. Once it’s melted, add the mushrooms to the pan and simmer for five minutes or until they are tender and lightly brown. Remove the mushrooms and place in a dish to cool.
2. In the meantime, heat the oven to 180degC. Fan forced. Cover a baking tray using baking parchment. Place the cherry tomatoes onto the tray and drizzle them with two tablespoons of olive oil. Sprinkle with salt and pepper. Then cook for 10-12 mins or till tomatoes are softened.
3. With your hands, squeeze the zucchini to get rid of any liquid. Mix halloumi and zucchini with green onion and paprika in a large bowl. Sprinkle with salt and pepper. Mix two eggs, flour, and milk in a separate bowl. Mix in the zucchini and mix gently until well combined.
4. The oil should be heated to a temperature of 1/3 in a large fry pan at medium-high temperature. Pour 1/4 cup of fritter mixture into the pan and cook in groups for 5 minutes per portion or till cooked to perfection.
5. While you’re at it, cook the four eggs remaining in a saucepan of boiling water for about 4 to 5 minutes or until they are cooked to your taste.
6. Serve zucchini fritters on a plate and top with mushrooms, poached eggs, and cherry tomatoes for serving.