Zucchini Fritters with Portabella Mushrooms and Poached Egg


Zucchini Fritters With Portabella Mushrooms & Poached Egg

  • 4 (240g) Portabella Mushrooms (thickly sliced)
  • 50 g Butter
  • 240 g truss cherry tomatoes (cut into 4 lengths )
  • 1⁄3 cup Olive Oil
  • 350 g zucchini (grated)
  • 100 g halloumi cheese (chopped 1 tsp sweet paprika)
  • 1 tsp sweet paprika (chopped)
  • 2 green onions (thinly sliced)
  • 6 eggs
  • 1⁄2 cup (75g) Self Raising Flour
  • 1⁄3 cup (75ml) Milk
  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 are 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 combine.
  4. Heat one third of the oil in a large frying pan over medium heat. Drop 1⁄4 cups of the fritter mixture into 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.

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