By Adam Bush, olivemagazine
Top our lightly-spiced courgetti fritters with poached eggs for a quick weekend brunch with fewer than 250 calories.
Total Time
20 minutes
Yield
serves 2
Ingredients
- self-raising flour 50g
- ground turmeric ½ tsp
- cumin seeds 1 tsp
- eggs 3
- courgette 1
- spray oil
- rocket dressed with olive oil and lemon juice to serve
- hot sauce to serve (optional)
Method
Step 1
Tip the flour, turmeric, cumin seeds, 1 of the eggs and lots of seasoning into a bowl, then whisk in 50ml of water to create a batter that has a dropping consistency. Use a spiralizer to turn the courgette into long thin noodles, then gently fold into the batter.
Step 2
Spray a non-stick frying pan with oil and put over a medium-high heat. Divide the batter into 4 (snip any long courgette spirals) and, in batches, cook for 2-3 minutes on each side until golden and puffed, then flip and repeat. Keep warm in a low oven.
Step 3
Heat a large pan of water to a gentle simmer. One by one, crack the remaining eggs into a cup or ramekin, then gently pour into the water. Cook for 2 minutes until the whites have just set, then remove with a slotted spoon.
Step 4
Divide the fritters onto 2 plates, top with a poached egg and serve alongside dressed rocket and hot sauce, if you like.
