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+ servings

Zucchini & Dill Fritters, Poached Eggs, Smoked Salmon, Goats Chevre & Frisee

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.


Zucchini Fritters

  • 1 large zucchini finely grated on a parmesan grater (about 2 1/2 cups)
  • 2 cups plain flour
  • 4 tsp baking powder
  • 1/2 cup finely grated parmesan or pecorino
  • 100 g feta or goats chevre crumbled
  • 1/4 cup coriander leaves finely chopped
  • 2 tablespoons each dill and mint leaves finely chopped (substitute dried if needed)
  • 2 eggs
  • 1/2 cup Greek natural yoghurt
  • 1 fat clove garlic crushed
  • 1 tsp salt
  • freshly cracked black peppers
  • oil for deep-frying

To Serve, per person

  • 30-50 g smoked salmon per person
  • 30 g goats chevre per person
  • 1-2 poached eggs per person
  • handful of frisee leaves or other salad leaves such as rocket or cos
  • salt to taste
  • freshly cracked pepper to taste
  • Toasted sourdough or ciabatta drizzled with olive oil or spread with butter
  • balsamic glaze & EVOO for drizzling


Zucchini Fritters

  • 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)

To serve

  • 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.
Keyword Dill, Fritters, Smoked Salmon, Zucchini
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