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Zucchini and pumpkin fritters with poached eggs

  • 0:10 Prep
  • 0:18 Cook
  • 4 Servings


  • 2 zucchini, grated
  • 400g butternut pumpkin, peeled, grated
  • 1/2 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 cup chopped fresh coriander leaves
  • 5 eggs
  • Vegetable oil, for shallow frying
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 400g tomato medley (see note)
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon olive oil


  • 1
    Squeeze excess moisture from zucchini and pumpkin. Place zucchini and pumpkin in a bowl. Add flour, baking powder, coriander and 1 egg. Season with salt and pepper. Mix well to combine.
  • 2
    Add enough vegetable oil to a deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 1/4 cup of zucchini mixture into pan, spreading slightly with a spatula. Repeat to make 3 more rounds. Cook for 2 to 3 minutes each side or until browned. Transfer to a plate lined with paper towel to drain. Cover, to keep warm. Repeat with remaining mixture to make a total of 16 fritters.
  • 3
    Meanwhile, fill a medium saucepan with cold water until 8cm deep. Add 2 teaspoons white vinegar and salt. Bring to the boil over high heat. Reduce heat to low (water should still be simmering at edge). Crack 1 of the remaining eggs into a small bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 3 to 4 minutes or until white is set and yolk is still soft. Using a slotted spoon, remove egg from water and transfer to a plate. Using a large metal spoon, skim foam from water. Repeat with remaining eggs.
  • 4
    Combine tomatoes, chives, olive oil and remaining vinegar in a bowl. Season with salt and pepper. Serve fritters with salad and poached eggs.

Source: taste.com.au


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