Poached Egg on Fritters

by Wanjing Ji

Melbourne is without doubt the quirkiest but most elegant city that I’ve ever been to. There’s always a festival going on here, whether it’s film, music, art, food or design. You can be totally amazed by the vivid street art whilst walking around under the high buildings in the CBD. And it’s also quite possible that behind one of those stylish walls there’s a popular cafe.

The vibrant coffee culture is absolutely a calling card of Melbourne. The Aussies source specialty coffee beans from original coffee producing countries, roast with modern machines using precise technology, and extract coffee with well-trained baristas in different ways. It feels like they are scientists, and artists, also business people! I was there only a month and I can say that I had the best experience of drinking coffee in my life.

Along with the coffee culture, what to eat while drinking makes café owners put another amount of effort into their menus. Today, I’m gonna share a recipe of a typical Melbourne-style brunch, simple but not boring. You can have some fun plating, and the dish comes out well in photograph. Only the fritters take some time to cook, but you can also use some bread or French toast as a replacement.

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Ingredients (serves 3)

Zucchini & Potato Fritters:
2 Zucchini, shredded
1 Large potato, shredded
1 Egg
30-40g Flour
30 Grated parmesan cheese
30g Breadcrumbs
Salt and pepper

To dish-up:
Some washed baby spinach (or other leafy veg such as lettuce)
3 Small tomatoes
60g Feta cheese (or other soft cheese you prefer)
3 Poached eggs

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1. Put shredded zucchini and potato in a large bowl. Add egg, flour, grated cheese and breadcrumbs. Add salt and pepper. Mix well.
2. Heat up about 50ml oil in a frying pan and make 6 patties with hands or big spoon. Add patties to pan and fry. Once one side becomes brown, turn over carefully and brown the other.
3. Remove the fritters and place on paper towel to get rid of excess oil. Chop the tomatoes into big chunks and put into the pan, reusing the leftover oil. Cook a while.
4. Make 3 poached eggs one by one. Some tips for making a proper poached egg: fill a deep pan or pot at least half-full water; when the water is about to boil, add some salt for flavor and a splash white vinegar or lemon juice to help keeping the egg-white from spreading. Gently use one or two spoons to gather the white around the yolk. Cook for 3 minutes. If you prefer a less runny yolk, cook 2 more minutes.
5. Plate 2 fritters on each plate. Top with baby spinach and tomato. Crumble feta (or other soft cheese) over tomatoes and top with a poached egg. Season to taste with salt and pepper. Enjoy!

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