Opening the fridge to discover that there barely seems to be any food in there is a rather upsetting state to find yourself in. However, there is always a way to make something with whatever you have handy. Fritters are one of my favourite ways to use up what looks like nothing and turn it into something delicious. These fritters use zucchini simply because that’s what happened to be in my fridge but there are many other standby vegetables that make great fritters. Carrots taste delicious, especially if you add spices like cumin coriander seeds. Then there is corn, the most famous of the fritters but grated potato, sweet potato or peas also turn out tasty meals.
Zucchini to me is a vegetable that needs the addition of a few other ingredients to really enhance its flavour. Pairing it with mint and chilli makes for a fresh, zingy fritter that is great for either breakfast or lunch. The mint adds that hit of freshness and lightness while the chili gives the fritter a punchier kick. While fritters are tasty in their own right I find they taste best when there is a sauce or salsa added just because it gives the dish a different textural element and makes it a party for the senses. Creamy avocado salsa with a hit of zingy lime and the addition of an oozing poached egg on top equals a rather scrumptious trifecta.
Zucchini, Mint and Chilli Fritters with Avocado Salsa and Poached Eggs
- 1 large avocado, roughly chopped
- ¼ clove garlic, grushed
- ½ chilli, deseeded and chopped
- ½ Spanish onion, diced
- ½ tbs lime juice + extra lime to serve
- ½ tbs olive oil
- Salt and pepper
- 2 large zucchini, grated
- 1 chilli, deseeded and chopped
- ½ clove garlic, crushed
- 2 sprigs shallots, chopped
- ½ cup mint leaves, chopped
- 2 eggs
- 2 tbs flour
- 3 eggs
- ½ tbs white wine vinegar
- Avocado Salsa: Place all the ingredients in a bowl. Using a fork, gently stir the ingredients together ensuring that the avocado still remains chunky. Season with salt and pepper and stir again.
- Zucchini fritters: Place all the ingredients in a bowl and stir to combine. Heat two-three teaspoons olive oil in a shallow fry pan over a medium-high heat. Drop 3 2tbs size dollops of the zucchini mixture into the fry pan and cook for 1½-2 minutes on each side or until cooked through and golden. Place fritters on a plate lined with paper towel. Repeat with the remainder of the mixture.
- Poached eggs: At the same time as you are preparing the mixture for the zucchini fritters fill a shallow saucepan close to the brim with water and place over a high heat on the stove. Add in the vinegar. Once the water has boiled lower the heat to a simmer. Crack each egg into a cup and gently pour the egg into the saucepan on the water’s surface. Do not drop the egg from a height or the white will spread and fill the pan. Repeat with each egg and cook for 2-3 minutes for a semi-soft yolk.
- To assemble stack two fritters, place a third of the avocado salsa on top and then finish with a poached egg. Serve with extra lime.