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Courgette fritters with poached eggs

Serve these gluten and dairy fritters for brunch topped with poached eggs and hot sauce. Recipe extracted from Dairy Free Delicious by Katy Salter.

Serves 4 Prep 10 min Cook 25 min

Ingredients

  • 2 eggs
  • 100g fine polenta
  • 1tsp gluten-free baking powder
  • ½tsp smoked paprika
  • 2 courgettes (400g total weight), coarsely grated and patted dry with kitchen paper
  • 1 red chilli, deseeded and finely chopped
  • 1 spring onion, finely sliced
  • 2tbsp vegetable, sunflower or groundnut oil
  • 4 poached eggs and 4tsp hot sauce or chilli sauce, to serve

Method

  1. Heat the oven to its lowest setting. In a bowl, beat together the 2 eggs, polenta, baking powder and paprika with a fork. Stir the courgettes into the batter, along with the chilli and spring onion, then season with pepper.
  2. Heat half the oil in a heavy-based, non-stick frying pan over a medium-high heat. Add heaped dessertspoonfuls of the batter to the pan, 2 or 3 at a time, and pat down gently into discs. Fry for 2–3 min until golden on the bottom, then flip over and cook on the other side for 2–3 min more. Transfer to a plate lined with kitchen paper and keep warm in the oven. Repeat with the remaining batter, adding a little more oil to the pan between each batch.
  3. Divide the courgette fritters among 4 plates, piling them up in small stacks. Top each with a poached egg, then drizzle with a few drops of hot sauce or chilli sauce and serve.

Nutrition per serving

298 15.2g 16.2g 3.6g 1.6g 2.9g 1g 91mg 23.1g 3.1mg Read more on how we calculate nutrition.

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