‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’
Corn and Zucchini fritters
“This recipe is our best-selling dish, hands down – it has icon status. In fact, I would go so far as to say that it generates about 20 per cent of our kitchen sales. We hope you like it as much as we do!” p.86
Corn and zucchini fritters
4 cobs of fresh corn
2 zucchini (courgettes), grated
1 red onion, finely diced
1/2 bunch of coriander (cilantro), leaves picked and roughly chopped
2 free-range eggs
150 g (5 1/2 oz/1 cup) self-raising flour
4 free-range eggs
2 firm, ripe avocados
juice of 1/2 lemon
200 ml (7 fl oz) Kasundi (page 49)
4 tablespoons sour cream
pea shoots or micro herbs,
smoked salmon or fried bacon,
to serve (optional)
To make the corn and zucchini fritters, preheat the oven to 180°C (350°F). Place the corn cobs on
a baking tray, drizzle with a little olive oil and roast for 45 minutes. Allow to cool, then use a sharp knife to remove the corn kernels from the cobs.
Place the corn, zucchini, onion and coriander in a large bowl. Add the eggs and flour and mix well. Season with sea salt and freshly ground pepper.
Heat 200 ml (7 fl oz) of olive oil in a large heavy-based frying pan over high heat. Using an ice cream scoop, scoop balls of the fritter mixture and add to the hot oil. Gently press the fritters down with the back of the scoop to flatten them slightly. Take care, as the oil can spit.
Cook the fritters for 2 minutes on one side, then turn them over and cook for a further 2 minutes,
or until golden brown and cooked through. This amount of batter should make 12 fritters.
Poach the eggs for 2–4 minutes in a pan of simmering water (page 33).
Meanwhile, cut the avocados in half, remove the stones and then use a spoon to scoop the flesh
into a small mixing bowl. Add the lemon juice and season with salt and pepper. Use a fork to crush everything together and set aside.
To serve, spread 2 heaped tablespoons of kasundi over each plate and top with three corn fritters. Top with some avocado, a poached egg and some sour cream and garnish with pea shoots. Serve with a side of smoked salmon or fried bacon if the troops are hungry.
1 tablespoon vinegar
1 teaspoon sea salt
8 free-range eggs
Fill a wide saucepan or deep frying pan with water until about 10 cm (4 inches) deep. Add the vinegar and salt. Bring to the boil over medium–high heat, then reduce the heat so the water is just simmering.
Working with one egg at a time, crack the egg into a saucer or cup. Using a slotted spoon, stir
the simmering water in one direction to create a whirlpool. Holding the saucer as close to the water as possible, gently slide the egg into the centre of the whirlpool. Repeat with the second egg.
Cook for 2–3 minutes for a soft yolk or 3–4 minutes for firm. Remove the eggs with the slotted spoon and drain on a plate lined with paper towel. Repeat with the remaining eggs and serve everyone two eggs each with some toast.
Make sure your eggs are really fresh for poaching.
Cracking the egg into a saucer first lets you check the yolk is intact and gives you better control when sliding it
into the pan.
While the eggs are cooking, and between each serve, use a slotted spoon to skim any foam off the water.