Try this delicious breakfast dish.


  •   8 eggs

  •   1 medium zucchini, coarsely shredded

  •   1 tsp salt

  •   1 tbsp olive oil

  •   1 small onion, chopped

  •   1 clove garlic, minced

  •   2 cobs corn, kernels cut off

  •   1/3 cup yellow polenta

  •   1/2 cup whole meal flour

  •   1/2 teaspoon salt.

  •   1/2 teaspoon baking powder

  •   1/2 cup grated parmesan cheese

  •   2 large eggs, beaten

  •   1/3 cup plain yogurt

  •   1/3 cup vegetable oil

  •   1 jar tomato relish

  •   A handful baby rocket leaves


  • Fritters, Method: :

  • 1.

    Mix the grated zucchini with salt in a bowl. Let stand for 15 minutes then rinse.

  • 2.

    Wrap zucchini in clean porous kitchen cloth, to squeeze out excess liquid.

  • 3.

    Heat oil in a fry pan, add onion and garlic, cook gently until soft, about 4 minutes.

  • 4.

    Add the corn and cook for a further 4 minutes.

  • 5.

    In a large bowl place polenta, flour, salt, baking powder and cheese. Mix well.

  • 6.

    Add cooked vegetables, egg and yogurt to the bowl, mix well.

  • 7.

    Heat oil in a large non-stick fry pan over a medium heat.

  • 8.

    Measure 1/3 cup of the mix into the pan. Cook until fritters are golden, three minutes on each side. Drain on paper towel.

  • Poached Eggs, Method::

  • 1.

    Fill a shallow pan with hot water and two tablespoons of white vinegar. Bring to the boil, and then reduce to a simmer.

  • 2.

    Crack the egg into a little bowl first, and then when water is barely at a simmer, slide the eggs into the saucepan. Repeat for remaining eggs.

  • 3.

    Turn off the heat and cover the pan. Set a timer for 6 minutes.

  • 4.

    After 6 minutes remove eggs with a slotted spoon onto a paper towel to drain excess water.

  • To serve::

  • 1.

    Place poached eggs onto zucchini fritters along with rocket leaves and tomato relish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 592kj
  • Fat Total 38g
  • Saturated Fat 8g
  • Protein 25g
  • Carbohydrate 38g
  • Sugar 7g
  • Sodium 804mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings