A summery 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 sour dough and some good coffee.
Here, I show you how to make the fritters and then just listed everything else you need to put together the plate. The fritter recipe makes about 24 big nugget sized fritters, which means you can adjust the quantities of the other ingredients to serve up to about 6 adults.
TIPS – The biggest pressure point of this recipe is in the deep-frying of the fritters. My best tip with deep-frying is to buy a candy thermometer as it takes all the guess work out of deep frying. Just pour oil into your wok, clip the thermometer inside and heat to the correct temp before cooking. If the oil is too cool, your fritters will soak it all up and never brown and if it is too hot, your fritters will turn brown on the outside and then be completely raw in the middle. To cook these, you will need your temp at around 160-170 degrees Celsius and they need to cook for about 6-7 minutes until dark golden but not burnt. Exact temp and times will vary according to your thermometer, stove top and the size of your fritters.
WINE MATCH – A perfect breaky to serve with a glass of bubbly, maybe a sparkling chardonnay.
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
1/4 cup coriander leaves, finely chopped
2 tablespoons each dill and mint leaves, finely chopped (substitute dried if needed)
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
30-50g smoked salmon
30g goats chevre
1-2 poached eggs
handful of frisee leaves or other salad leaves such as rocket or cos
salt, freshly cracked black peppers, store-bought balsamic glaze and olive oil to sprinkle over the plate.
Toasted sourdough or ciabatta, drizzled with olive oil or spread with butter
- 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.