- Prep time: 10 minutes
- Cook time: 20 minutes
- Serves: 4
- 1 medium courgette
- 150g tinned sweetcorn, drained
- 6 Red Lion eggs (4 for poaching)
- 50g flour
- 20g spring onion
- 1/2 tsp chili
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp olive oil
- 1 lemon
- 120 ml low fat crème fraiche
- 1 tbsp coriander
- 2 tbsp chives, finely chopped
- 1 small side salad per person
Recipe Allergens: eggs, milk and gluten (in flour).
- 1. Trim the ends of the courgette, grate the flesh and squeeze out the excess water before placing in a large bowl.
- 2. Dice the spring onion and add to the bowl along with the sweetcorn, 2 eggs, flour, chili, paprika, coriander, juice of half a lemon and seasoning. Mix well.
- 3. Heat the olive oil in a pan, then add a dollop of the batter to create a fritter the size of a scotch pancake. Flatten with the back of a spoon to make sure the fritter thickness is even and cook for 1 to 1½ minutes on either side, or until golden brown.
- 4. Lift the fritter out with a spatula and set aside.
- 5. In a small bowl, mix the crème fraiche, juice of half a lemon, and most of the chopped chives. Set aside.
- 6. For the poached eggs, heat a large pan of water on a medium heat until small bubbles start to form. Crack the egg into a small bowl, then stir the water to create a light whirlpool and pour the egg in gently. Cook for 3-4 minutes until the white is set, then remove with a slotted spoon and place on kitchen paper to dry.
- 7. To serve, stack fritters in a small pile and top with a tablespoon of the crème fraiche before adding the poached egg, a sprinkling of chopped chives and a side salad if desired.
*This recipe was developed by Aptaclub at part of their Eating for 2 Campaign, together with Chef Lorraine Pascale.