A Summer brunch of zucchini fritters is served share style on a big platter here, but you could also serve it up on individual plates. All it needs is a plate of freshly toasted sourdough and some good coffee.
1large zucchinifinely grated on a parmesan grater (about 2 1/2 cups)
1/2cupfinely grated parmesan or pecorino
100gfeta or goats chevrecrumbled
1/4cupcoriander leavesfinely chopped
2tablespoonseach dill and mint leavesfinely chopped (substitute dried if needed)
1/2cupGreek natural yoghurt
1fat clove garliccrushed
freshly cracked black peppers
To Serve, per person
30-50gsmoked salmonper person
30ggoats chevreper person
1-2poached eggsper person
handful of frisee leaves or other salad leaves such as rocket or cos
freshly cracked pepperto taste
Toasted sourdough or ciabattadrizzled with olive oil or spread with butter
balsamic glaze & EVOOfor drizzling
Place all the ingredients (except the oil) into a bowl and stir thoroughly. TIP: You can make this mixture a little ahead of time, if needed.
Heat the oil to 160-170 degrees Celsius. Using a dessert spoon, dollop in about 6 to 8 spoonfuls of the mixture to cook until golden. Turn them every so often while they cook to allow them to brown evenly. Adjust the heat level to maintain a consistent temperature throughout cooking. If they are browning too quickly, just turn the heat down a little and cook at the lower temperature.
Once golden on the outside and cooked through the middle, remove to a plate lined with kitchen paper, to drain the excess oil.
Continue to cook the rest of the mixture in batches until they are all cooked.
Serve immediately. (Whilst leftovers are fine to eat, these are best eat as soon as they are cooked)
Prep your serving plate with the smoked salmon, frisee and goats chevre.
While the fritters are cooking you can poach the eggs. Once cooked, arrange them both over the plate and sprinkle with salt and pepper and a small drizzle of olive oil and balsamic glaze.
Serve immediately with a plate of toasted sourdough or ciabatta.