Zucchini Fritters with Portobello Mushrooms and Poached Eggs

A delicious, healthy recipe perfect for brunch entertaining or a light start to the day

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10 mins
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25 mins
Zucchini Fritters.jpg


  1. Heat butter in a large saucepan over medium heat. Once melted, add mushrooms and cook for 5 minutes or until tender and lightly browned. Remove mushrooms and set aside.
  2. Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Place cherry tomatoes on the baking tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Cook for 10-12 minutes or until tomatoes are softened.
  3. Using hands squeeze zucchini to remove any excess liquid. Combine zucchini, halloumi, paprika and green onion in a medium bowl. Season with salt and pepper. Combine flour, 2 eggs and milk in a separate bowl. Add zucchini mixture and stir gently until comb
  4. Heat one third of the oil in a large frying pan over medium heat. Drop ¼ cups of the fritter mixture into pan and cook, in batches, for 5 minutes each side or until cooked through.
  5. Meanwhile, poach remaining 4 eggs in a pan of simmering water for 4-5 minutes or until cooked to your liking.
  6. Place zucchini fritters on plate, top with mushrooms, poached egg and cherry tomatoes to serve.


  • 8 eggs
  • 1/2 cup (75g) self raising flour
  • 350g zucchini, grated
  • 50g butter
  • 1/3 cup (75ml) milk
  • 2 green onions, thinly sliced
  • 1 tsp sweet paprika
  • 4 (240g) Portobello Mushrooms, thickly sliced
  • 100g halloumi cheese, chopped
  • 240g truss cherry tomatoes, cut into 4 lengths
  • 1/3 cup olive oil
Zucchini Fritters.jpg

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