Zucchini and Pumpkin Fritters with Poached Eggs

2 zucchini, grated
400g butternut pumpkin, peeled, grated
1/2 cup plain flour1 tsp baking powder
1/4 cup chopped fresh coriander leaves
5 eggs
Vegetable oil, for shallow frying
1 tbsp white vinegar
1 tsp salt
400g tomato medley
1 tbsp chopped fresh chives
1 tbsp olive oil

Squeeze excess moisture from zucchini and pumpkin.

Place zucchini and pumpkin in a bowl. Add flour, baking powder, coriander and 1 egg. Season with salt and pepper. Mix well to combine.

Add enough vegetable oil to a deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 1/4 cup of zucchini mixture into pan, spreading slightly with a spatula.

Repeat to make 3 more rounds.

Cook for 2 to 3 minutes each side or until browned. Transfer to a plate lined with paper towel to drain.

Cover, to keep warm. Repeat with remaining mixture to make a total of 16 fritters.

Meanwhile, fill a medium saucepan with cold water until 8cm deep. Add 2 teaspoons white vinegar and salt.

Bring to the boil over high heat. Reduce heat to low (water should still be simmering at edge).

Crack 1 of the remaining eggs into a small bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water.

Cook for 3 to 4 minutes or until white is set and yolk is still soft. Using a slotted spoon, remove egg from water and transfer to a plate. Using a large metal spoon, skim foam from water.

Repeat with remaining eggs. Combine tomatoes, chives, olive oil and remaining vinegar in a bowl.

Season with salt and pepper. Serve fritters with salad and poached eggs.

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