For the cooks: Willow & Spoon’s zucchini fritters
04 Apr 2016
There’s no denying it – we all love a good stack of crispy on the outside, fluffy on the inside fritters for breakfast (with a side of bacon of course). But while heading out to one of Brisbane’s tastiest cafes is the usual strategy for getting our hands on a pile of them, sometimes, you just want to stay at home and eat fritters in your pjs (still with a side of bacon). So we asked one of our favourite cafes, Willow & Spoon, to help us out with a recipe for their infamous zucchini fritters – a dish you’ll find on at least every second table if you stopped in to their newly renovated Wilston home on a Sunday morning! Did we mention they’re gluten free?
Zucchini fritters with pea puree, onion marmalade and poached eggsServes 4
- 1 kg zucchini
- 6 eggs
- 1 cup rice flour
- 4 red onions
- 1/2 cup red wine vinegar
- 1/2 cup white wine vinegar
- 1 cup castor sugar
- 2 brown onions
- 2 tbsp minced ginger
- 5 cloves garlic (finely chopped)
- 4 cups frozen peas
- 2 cups water
- Salt & pepper
- Olive oil (for frying)
- Watercress to garnish
- Grate zucchini into a bowl, sprinkle with sea salt and leave for 10 minutes, then squeeze out excess liquid.
- Add rice flour, 2 eggs, and salt and pepper to taste, and mix thoroughly until all ingredients are combined.
- Spoon out the mixture (like making pikelets – about 2-3 tbsp of batter per fritter) into a non-stick fry pan and cook for 3 minutes (turning as they brown on each side).
Onion Marmalade (can be made the day before):
- Slice 4 red onions and fry in small amount of olive oil until soft.
- Add red wine vinegar, white vinegar and sugar, and salt and pepper to taste.
- Stir regularly while simmering on low heat for 1 hour.
- Remove from heat and cool.
- Dice brown onions and fry in oil until soft.
- Add minced ginger and garlic, stir until combined then add peas and 2 cups water.
- Cook until peas are soft.
- Remove from heat and combine in a blender until smooth.
- Add salt and pepper to taste
Just before serving:Poach 4 eggs in simmering water and fry up bacon if adding (of course you are).
- Spoon a generous amount of pea puree on the middle of plate and place 1 fritter on the puree.
- Repeat with another spoonful of pea puree and a spoonful of marmalade onto the fritter, and then place another fritter on top.
- Top with a poached egg and garnish with watercress.