Description
These leek and zucchini fritters are topped with an oozy poached egg and sweet oven-roasted tomatoes, making a messy explosion of summer garden flavor!
Ingredients
- FOR THE FRITTERS:
- 2 cups Shredded Zucchini
- 1 cup Finely Diced Leeks
- ¼ cups Minced Parsley
- 2 cloves Garlic, Minced
- ¼ teaspoons Salt
- Black Pepper To Taste
- 1 Egg
- 2 Tablespoons Chick Pea Flour
- ¼ teaspoons Baking Powder
- 1 Tablespoon Olive Oil
- FOR THE TOMATOES:
- 1 cup Halved Grape Tomatoes
- 2 teaspoons Olive Oil
- Salt And Pepper, to taste
- TO ASSEMBLE:
- 3 Eggs
- 2 Tablespoons Parmesan
- Salt And Pepper, to taste
Preparation
Preheat oven to 425ºF. Combine fritter ingredients in a mixing bowl and gently combine. To shred the zucchini, use a box grater and then, using your hands, wring out to remove excess water before adding to the rest of the ingredients.
For the tomatoes, toss halved cherry tomatoes with olive oil. Arrange on a cookie sheet cut-side up, and sprinkle with salt and pepper to taste. Roast at 425ºF for 20–25 minutes or until they begin to brown on the bottoms and begin to wrinkle.
While the cherry tomatoes are roasting, fry zucchini fritters and poach the eggs. For the fritters, lightly coat a large pan with olive oil and heat over medium heat. Using your hands, form the leek and zucchini mixture into 9 little pancakes and then plop them (gently) into the hot oil. Flip once they begin to brown (after 3–4 minutes), and then brown the opposite side for another 3–4 minutes. Once they are done cooking, place them on a plate with a paper towel to absorb any excess olive oil until you’re ready to serve.
To poach eggs, I recommend using the plastic wrap method. Begin with a small dish or ramekin. Take a long piece of plastic wrap (about 2 feet long) and center it over the dish, pushing the very center of it down into the dish.
5. Put a small bit of olive oil in the plastic that is down inside the dish and rub it around with your fingers to coat it evenly. Crack your egg into the plastic inside the dish. Now take both long ends of your plastic wrap, pull them upwards, and tie the excess off. The egg should now be captured securely in a small pouch of plastic wrap.
Bring a medium pot of water to a boil, then turn the heat way down to where it is just below a simmer. You don’t want the water to be too hot—it should be steaming but you should see no bubbles rising from the bottom of the pot. Place egg pouches into the water and cook for 3 minutes. If they’re not quite cooked enough after 3 minutes, return them to the water for another minute. When the eggs are cooked, simply cut off the top of the plastic wrap pouch and carefully roll the poached egg onto a plate.
To serve, place 3 zucchini fritters on each plate, top with 1 poached egg and 1/3 of the roasted cherry tomatoes. Garnish with fresh Parmesan and salt and pepper to taste.
