I’m a zucchini lover, and these zucchini fritters are a real joy to me. Crispy in the outside and soft in the inside – the perfect combination. It’s great option for brunch, and when I don’t know what to prepare, these fritters are a jolly-joker.

Ingredients

• 2 medium zucchini
• 50g ricotta
• 2 eggs
• 50g flour
• 30g grated parmesan
• salt, pepper, oregano or basil
• 1 tsp baking powder
• 30g dried tomatoes in extra virgin olive oil
• 50g Greek yogurt
• 2 large eggs
• parsley to serve

Serves: 2 hungry person

Time to prepare: 45 mins

How to make it?

1. Serve three pieces of zucchini fritters stacked, topped with the poached egg, alongside with the greek yogurt and dried tomatoes, then scatter over with the parsley.
2. Grate the zucchinis then set aside for ~30 mins with a pinch of salt. Then using a clean cloth squeeze out the excess liquid. 
3. Combine the zucchini with the ricotta, eggs, flour, baking powder, drill and parmesan, then add some seasoning: salt, pepper, you can add even a pinch of oregano or dried basil.
4. Heat the olive oil in a non-stick pan and spoon in six burger-sized mounds of the zucchini mixture. Cook over a medium heat for 3 mins each side, or until golden. Transfer to a baking sheet and bake for 10 mins at 180C.
5. Meanwhile prepare the poached eggs. Fill a pan with salted water and bring it to a light simmer over a medium heat. Poach the eggs in the simmering water for 2-3 mins until cooked, then remove with the help of a spoon.
6. Serve three pieces of zucchini fritters stacked, topped with the poached egg, alongside with the greek yogurt and dried tomatoes, then scatter over with the parsley.