Zucchini and corn fritters - versatile with @Australian Eggs to easily whip up any time of the day! Ingredients for 12 fritters: Olive oil Eggs (however many you’re serving) Fritters: 2 M/L zucchinis, grated and drained 2 eggs 1 red onion, finely diced 1 cup corn kernels 1/3 cup grated Parmesan 1 tsp parsley, roughly chopped 3/4 cup flour 1/2 tsp baking powder Herbed yogurt: 1 cup Greek yogurt 2 tsp fresh dill, chopped 2 garlic cloves, finely chopped 1/2 tsp paprika Method: 1. In a bowl, combine the ingredients for the herbed yogurt and place into the fridge to chill until service. 2. In a large bowl, combine the ingredients for the fritters and stir thoroughly to ensure everything is well combined. 3. In a non stick pan over medium heat with a good spray of olive oil, spoon 2 tablespoons of the mixture into the pan and flatten/shape into a fritter. 4. After a few minutes, flip the fritters and cook for the same amount of time. 5. Bring a pot of water to a low simmer for the poached eggs. We DONT want the water at a rolling boil. The water needs to be still. 6. Once the water is hot enough, crack an egg into a bowl to make it easier for you to drop into the water. Make a slight whirl pool in the water before carefully dropping the egg into the whirl pool. Poach for 4-6 minutes depending how you runny you like your egg. 7. When removing the eggs from the water, immediately place them onto a plate lined with paper towel to absorb the moisture. DO NOT place a poached egg directly onto your dish from the water. 8. Serve the fritters with a dollop of the yogurt, topping with a poached egg and enjoy! #Ad #cornfritters #poachedeggs #poaching #dinnerideas #easyrecipes #cheapeats