Zucchini Fritters with Poached Egg
Breakfasts • Belarusian
Description
This recipe is shared by chef John Smith from the menu of a popular American café.
Ingredients
- Courgette 20 oz
- Wheat Flour 5 oz
- Salt ½ teaspoon
- Chocolate eggs 8 pieces
- Olive Oil 0 fl oz
- Ground Black Pepper 0 oz
- Stracchino cheese 5 oz
- Sour Cream 0 oz
- Scallions 0 oz
- Herbs to taste
- Red Caviar to taste
Step-by-Step Guide
Step 1
Wash the zucchini, peel it, and grate it.
Step 2
Squeeze out the excess moisture with your hands.
Step 3
Add flour, 4 eggs, ½ teaspoon of salt, and pepper to the zucchini.
Step 4
Mix well until a homogeneous mass is formed.
Step 5
Shape into four large fritters.
Step 6
Fry them in a pan with olive oil on both sides until golden brown.
Step 7
Prepare the sauce by mixing stracciatella, 1 tablespoon of olive oil, sour cream, and finely chopped green onions until smooth.
Step 8
Poach the eggs. To do this, pour water into a saucepan and bring it to a boil over high heat.
Step 9
Once the water is boiling, stir it to create a whirlpool in the center.
Step 10
Pour 1 egg into the center of the whirlpool.
Step 11
Cook for 3 minutes.
Step 12
Remove the egg with a slotted spoon.
Step 13
Repeat the same process with the remaining 3 eggs.
Step 14
Place the finished fritter on a plate, top it with a poached egg.
Step 15
Drizzle with the stracciatella sauce.
Step 16
Garnish with red caviar and a mix of herbs.
Step 17
Serve immediately.
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