Ingredients
Zucchini Fritters with Mint Yoghurt
Mint yoghurt
Method
Zucchini Fritters with Mint Yoghurt
1.Preheat oven to 150°C. Line a tray with baking paper.
2.Sift flour into a large bowl. Stir bran flakes, eggs and buttermilk through to form a thick batter. Stir in zucchini, ricotta, onions and mint.Season.
3.Spray a large frying pan with olive oil and heat on medium. In batches, cook heaped tablespoons of mixture for 2-3 minutes each side until golden and cooked through. Transfer to tray and place in the oven to keep warm.
Mint yoghurt
4.In a bowl, mix all ingredients together. Season to taste.
5.Serve fritters with poached eggs, spinach, prosciutto, mint yoghurt and extra mint leaves.
Poach eggs by sliding into a frying pan of simmering water with a splash of vinegar – this helps set the egg white. Splash with water, then cook until white is set and yolk is cooked to taste.
Note