Cheesy corn and zuc­chini frit­ters, poached eggs and tomato rel­ish

The Northern Star - - MEAL PLANNER - aus­

1 medium zuc­chini, coarsely shred­ded

1 tsp salt

1 tbsp olive oil

1 small onion, chopped

1 clove gar­lic, minced

2 cobs corn, ker­nels cut off

1⁄3 cup yel­low po­lenta

1⁄2 cup whole­meal flour

1⁄2 tsp salt

1⁄2 tsp bak­ing pow­der

1⁄2 cup grated parme­san cheese

2 large eggs, whisked

1⁄3 cup plain yo­ghurt

1⁄3 cup veg­etable oil

1 jar tomato rel­ish

Hand­ful baby rocket leaves


8 large eggs

2 tbsp vine­gar

serves / 4

1. Mix the grated zuc­chini with salt in a bowl. Let stand for 15 min­utes then rinse. Wrap zuc­chini in clean por­ous kitchen cloth, to squeeze out ex­cess liq­uid. Set aside.

2. Heat oil in a fry pan, add onion and gar­lic, cook gen­tly un­til soft, about 4 min­utes. Add the corn, cook for a fur­ther 4 min­utes. Take off the heat and set aside to cool slightly.

3. In a large bowl place po­lenta, flour, salt, bak­ing pow­der and cheese. Mix well. Add cooked veg­eta­bles, zuc­chini, eggs and yo­ghurt to the bowl, mix well.

4. Heat oil in a large non-stick fry pan over a medium heat. Mea­sure 1⁄3 cup­fuls of the mix into the pan. Cook un­til frit­ters are golden, three min­utes on each side. Drain on pa­per towel.

5. To serve, place poached eggs on to zuc­chini frit­ters along with rocket leaves and tomato rel­ish.


Fill a shal­low pan with hot wa­ter and two ta­ble­spoons of white vine­gar. Bring to the boil, and then re­duce to a sim­mer. Crack the eggs into a lit­tle bowl first, and then when wa­ter is barely at a sim­mer, slide the eggs into the saucepan. Turn off the heat and cover the pan. Set a timer for 6 min­utes. Af­ter 6 min­utes re­move eggs with a slot­ted spoon and place on a pa­per towel to drain ex­cess wa­ter.

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