Zucchini and pumpkin fritters with poached eggs

Discover a delicious and nutritious recipe for zucchini and pumpkin fritters topped with perfectly poached eggs. This dish combines fresh zucchini, hearty pumpkin, and savory cherry tomatoes, creating a delightful balance of flavors. Just a sprinkle of coriander and chives adds an aromatic touch. Whether for brunch or a light dinner, these fritters are sure to impress!

05 Apr 2024
Cook time 18 min
Prep time 10 min
4 Servings
11 Ingredients

Zucchini and pumpkin fritters with poached eggs

If you're looking for a nutritious yet delicious meal to start your day or to enjoy as a light lunch, these zucchini and pumpkin fritters with poached eggs are a fantastic choice. Packed with vegetables and protein, this dish offers a delightful combination of flavors and textures that will leave you feeling satisfied and energized.

Ingredients:

2 large zucchini

600g

3 cups pumpkin

360g

1/2 cup all-purpose white wheat flour

60g

1 tsp baking powder

1/4 cup coriander leaves

3.75g

5 eggs

250g

1 tbsp vinegar

16g

1 tsp salt

2 cups cherry tomatoes

360g

1 tbsp chives

16g

1 tbsp olive oil

14g

Instructions:

1. Prepare the Vegetables:
- Grate the zucchini and place in a bowl. Sprinkle with a pinch of salt and mix well. Let it sit for about 10 minutes to draw out the moisture.
- Grate the pumpkin and set aside.

2. Squeeze Moisture from Zucchini:
- After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze as much water as possible from the zucchini.

3. Mix the Fritter Batter:
- In a large mixing bowl, combine the grated zucchini and pumpkin.
- Add the flour, baking powder, chopped coriander, and salt. Mix well until all the ingredients are evenly combined.

4. Cook the Fritters:
- Heat 1 tbsp of olive oil in a large non-stick skillet over medium heat.
- Scoop a heaped tablespoon of the vegetable mixture and gently press into a patty shape in the skillet. You should be able to cook 3-4 fritters at a time, depending on the size of your skillet.
- Cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove and place on a paper towel-lined plate. Repeat with the remaining mixture.

5. Poach the Eggs:
- Fill a medium-sized saucepan with water and bring to a gentle simmer over medium heat. Add 1 tbsp vinegar to the water.
- Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon and carefully slide the egg into the center of the whirlpool. This will help the egg white wrap around the yolk.
- Poach the egg for 3-4 minutes, or until the white is set and the yolk is still runny. Use a slotted spoon to remove the egg and place it on a plate. Repeat with the remaining eggs.

6. Prepare the Cherry Tomatoes:
- While poaching the eggs, halve the cherry tomatoes and set them aside.

7. Assemble the Dish:
- Arrange the fritters on serving plates and top each fritter stack with a poached egg.
- Scatter the halved cherry tomatoes around the fritters.
- Garnish with chopped chives and a sprinkle of extra salt and pepper, if desired.

8. Serve Immediately:
- Serve your zucchini and pumpkin fritters with poached eggs immediately, while the fritters are hot and the poached eggs are warm and runny.

Tips:

- Grate the zucchini and pumpkin finely to ensure the fritters bind well and cook evenly.

- Squeeze out excess moisture from the grated zucchini and pumpkin using a clean kitchen towel to prevent soggy fritters.

- Use fresh coriander and chives for the best flavor, but feel free to substitute with parsley or dill if you prefer.

- When poaching eggs, adding a splash of vinegar to the simmering water helps the egg whites coagulate better, resulting in a neater poached egg.

- Cook fritters on medium heat to ensure they cook through without burning the outside.

- Serve immediately for the best texture, but leftover fritters can be reheated in a skillet or an oven.

These zucchini and pumpkin fritters paired with perfectly poached eggs make for an excellent meal that's both wholesome and flavorful. The combination of fresh veggies and protein-rich eggs is not only delicious but also incredibly nutritious. Enjoy them with a side of cherry tomatoes and a sprinkle of chives for an elevated taste experience.

Nutrition Facts
Serving Size	420 grams
Energy
Calories 210kcal	9%
Protein
Protein 13g	9%
Carbohydrates
Carbohydrates 27g	8%
Fiber 3.62g	10%
Sugar 9g	9%
Fat
Fat 11g	13%
Saturated 2.70g	9%
Cholesterol 260mg	-
Vitamins
Vitamin A 560ug	62%
Choline 240mg	43%
Vitamin B1 0.24mg	20%
Vitamin B2 0.52mg	40%
Vitamin B3 2.03mg	13%
Vitamin B6 0.43mg	25%
Vitamin B9 120ug	29%
Vitamin B12 0.64ug	27%
Vitamin C 50mg	55%
Vitamin E 2.32mg	15%
Vitamin K 27ug	21%
Minerals
Calcium, Ca 160mg	13%
Copper, Cu 0.29mg	0%
Iron, Fe 2.97mg	27%
Magnesium, Mg 60mg	15%
Phosphorus, P 280mg	23%
Potassium, K 1040mg	30%
Selenium, Se 24ug	42%
Sodium, Na 720mg	48%
Zinc, Zn 1.90mg	17%
Water
Water 370g	-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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