Culture Street

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes


8 eggs
1 medium zucchini, coarsely shredded
1 tsp salt
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
2 cobs corn, kernels cut off
1/3 cup yellow polenta
1/2 cup whole meal flour
1/2 teaspoon salt.
1/2 teaspoon baking powder
1/2 cup grated parmesan cheese
2 large eggs, beaten
1/3 cup plain yogurt
1/3 cup vegetable oil
1 jar tomato relish
A handful baby rocket leaves

Fritters, Method

1. Mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse.
2. Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.
3. Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes.
4. Add the corn and cook for a further 4 minutes.
5. In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.
6. Add cooked vegetables, egg and yogurt to the bowl, mix well.
7. Heat oil in a large non-stick fry pan over a medium heat.
8. Measure 1/3 cup of the mix into the pan. Cook until fritters are golden, three minutes on each side. Drain on paper towel.

Poached Eggs, Method
9. Fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.
10. Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.
11. Turn off the heat and cover the pan. Set a timer for 6 minutes.
12. After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.

To serve
13. Place poached eggs onto zucchini fritters along with rocket leaves and tomato relish.

Recipe and images from Unbeatable.

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