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4 (240g) Portabella Mushrooms, thickly sliced

50g butter

240g truss cherry tomatoes, cut into 4 lengths

1/3 cup olive oil

350g zucchini, grated

100g halloumi cheese, chopped

1 tsp sweet paprika

2 green onions, thinly sliced

6 eggs

½ cup (75g) self raising flour

1/3 cup (75ml) milk


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.

3Using 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 combine.

4Heat 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.

5Meanwhile, poach remaining 4 eggs in a pan of simmering water for 4-5 minutes or until cooked to your liking.

6Place zucchini fritters on plate, top with mushrooms, poached egg and cherry tomatoes to serve.

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