Courgette fritters with poached eggs
- 2 eggs
- ¾ cup fine polenta
- 1 teaspoon baking powder
- ½ teaspoon smoked paprika
- 2 courgetteszucchini, summer squashX (400g total weight), coarsely grated and patted dry with kitchen paper
- 1 red chilli, deseeded and finely chopped
- 1 spring onion, finely sliced
- 2 tablespoons vegetable oil
- 4 poached eggs
- 4 teaspoons hot sauce (or chilli sauce), to serve
1 Heat the oven to its lowest setting. In a bowl, beat together the 2 eggs, polenta, baking powder and paprika with a fork. Stir the courgettes into the batter, along with the chilli and spring onion, then season with pepper.
2 Heat half the oil in a heavy-based, non-stick frying pan over a medium-high heat. Add heaped dessert spoonfuls of the batter to the pan, 2 or 3 at a time, and pat down gently into discs. Fry for 2–3 min until golden on the bottom, then flip over and cook on the other side for 2–3 min more. Transfer to a plate lined with kitchen paper and keep warm in the oven. Repeat with the remaining batter, adding a little more oil to the pan between each batch.
3 Divide the courgette fritters among 4 plates, piling them up in small stacks. Top each with a poached egg, then drizzle with a few drops of hot sauce or chilli sauce and serve.
Make it gluten free: Use a gluten-free baking powder.
Nutrition Info (per serve)
Total fat 16.2g
–Saturated fat 3.6g
Dietary fibre 1.6g
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