Breakfast

Zucchini and Ricotta Brunch Fritters with Avocado

Zucchini and Ricotta Brunch Fritters with Avocado
  • Serves: 6
  • Preparation: 15 minutes
  • Cooks In: 30 minutes
  •       

Ingredients

Fritters:
3 large zucchinis
2 medium free-range eggs
½ cup ricotta cheese
¼ cup milk
½ cup all-purpose plain flour
Pinch sea salt and cracked pepper
Olive oil for cooking
2 tsp vinegar
Water for cooking
Toppings:
2 avocados
3 free-range eggs, for poaching
3 tbsp fresh ricotta
3 tsp good quality pesto, store-bought
1 lemon, sliced into wedges
Pinch cracked pepper & sea salt
Micro herbs

Method

1

Slice the zucchinis into thin strips using a spiralizer and place them in a mixing bowl.

2

In a small bowl combine the eggs, ricotta and milk, lightly whisk using a fork. Add the flour and whisk again until all lumps are removed.

3

Pour over the sliced zucchini and toss through to coat.

4

Heat a heavy base fry pan (cast iron is ideal) to medium heat, add a knob of butter. Once the butter has melted swirl it around the pan, add a small handful of the battered zucchini. Once a light golden colour develops on the underside gently flip it over using a spatula and cook the other side. Repeat the process until all the batter is used up. Try not to make them too big and thick otherwise they will not cook properly on the inside.

To poach the eggs:
5

Bring a small pot of water to a low simmer (not boiling), add the vinegar. Crack one egg at a time into a cup. Using a spoon make a swirling vortex motion in the water, then stop stirring and very gently pour the egg in. Allow to poach for 3-4 minutes for a runny yolk egg. Remove using a ladle and place on paper towel. Repeat the process for all of the eggs.

To Serve:
6

Divide the fritters between 3 plates.

7

Slice the avocados in half, remove the seeds and skin. Gently slice into thin strips and arrange over the top of the fritters into fans.

8

Add a poached egg to each plate followed by a tablespoon size dollop of ricotta, a teaspoon of pesto, some micro herbs and a good pinch of salt and freshly cracked pepper. Serve with lemon wedges on the side.

Ingredients

Fritters:
 3 large zucchinis
 2 medium free-range eggs
 ½ cup ricotta cheese
 ¼ cup milk
 ½ cup all-purpose plain flour
 Pinch sea salt and cracked pepper
 Olive oil for cooking
 2 tsp vinegar
 Water for cooking
Toppings:
 2 avocados
 3 free-range eggs, for poaching
 3 tbsp fresh ricotta
 3 tsp good quality pesto, store-bought
 1 lemon, sliced into wedges
 Pinch cracked pepper & sea salt
 Micro herbs

Directions

1

Slice the zucchinis into thin strips using a spiralizer and place them in a mixing bowl.

2

In a small bowl combine the eggs, ricotta and milk, lightly whisk using a fork. Add the flour and whisk again until all lumps are removed.

3

Pour over the sliced zucchini and toss through to coat.

4

Heat a heavy base fry pan (cast iron is ideal) to medium heat, add a knob of butter. Once the butter has melted swirl it around the pan, add a small handful of the battered zucchini. Once a light golden colour develops on the underside gently flip it over using a spatula and cook the other side. Repeat the process until all the batter is used up. Try not to make them too big and thick otherwise they will not cook properly on the inside.

To poach the eggs:
5

Bring a small pot of water to a low simmer (not boiling), add the vinegar. Crack one egg at a time into a cup. Using a spoon make a swirling vortex motion in the water, then stop stirring and very gently pour the egg in. Allow to poach for 3-4 minutes for a runny yolk egg. Remove using a ladle and place on paper towel. Repeat the process for all of the eggs.

To Serve:
6

Divide the fritters between 3 plates.

7

Slice the avocados in half, remove the seeds and skin. Gently slice into thin strips and arrange over the top of the fritters into fans.

8

Add a poached egg to each plate followed by a tablespoon size dollop of ricotta, a teaspoon of pesto, some micro herbs and a good pinch of salt and freshly cracked pepper. Serve with lemon wedges on the side.

Zucchini and Ricotta Brunch Fritters with Avocado

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