Brunch anyone...?











Why don't you give these zucchini fritters with hot smoked salmon a test drive for brunch this weekend? Well worth the effort & a good way to get your greens. Enjoy!



ZUCCHINI FRITTERS WITH HOT SMOKED SALMON & POACHED EGG 

Fritters
5 – 6 medium zucchini (approx. 500g)
1 tspn coarse salt plus extra to taste
½ cup flour
2 spring onions – thinly sliced on diagonal
100g feta – crumbled
¼ cup dill & parsley – finely chopped
2 medium eggs – lightly beaten
freshly ground black pepper
2 tblspns olive oil

Lemon Crème Fraiche
100g crème fraiche
zest & juice of a lemon

To Serve
200g hot smoked salmon
4 eggs – poached
extra dill & parsley
extra sliced spring onions – green part only
lemon wedges


Fritters – Grate zucchinis into a colander and sprinkle over a teaspoon coarse salt. Leave to drain for 30 minutes and press grated zucchini to remove any excess liquid.

Place the grated zucchini in a bowl with the herbs, crumbled feta, spring onions, and flour. Make a well in the center, add the beaten eggs and mix until combined. Season with freshly ground black pepper.
Heat the oil in a frying pan over a medium heat, and place large spoonfuls of batter into the pan and cook fritters until golden on both sides. Remove from the pan and drain on paper towels and keep warm in an oven on a low temperature.
Lemon Crème Fraiche – Zest and juice a lemon into the crème fraiche.
To Serve – Poach 4 eggs till the yolks are still runny, and flake hot smoked salmon.
Place 3 - 4 fritters on each plate, top with a poached egg and flaked salmon. Garnish with extra herbs, sliced spring onions, and lemon wedges. Serve the lemon crème fraiche in a bowl.

Serves 4

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2017

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