Zucchini Fritters with Eggs & Caramelized Onions
2 tbsp extra virgin oil
5 red onions, sliced
1 tbsp brown sugar
Salt and pepper
Scant 1 ½ cups self-rising flour
1 egg, lightly beaten plus 4 eggs for poaching or frying
Scant 1 cup milk
2 zucchini, grated
1 cup corn oil
Heat the olive in a large heavy-bottom pan over medium heat, add the onions, and cook for 5 minutes, or until the onions are deep brown in colour, stirring occasionally. Season to taste with salt and pepper and let cool.
To make the fritters, place the flour in a large bowl and make a well in the center. Whisk the beaten egg and milk together and incorporate into the flour, using a wooden spoon to make a batter. Season to taste with salt and pepper and stir in the grated zucchini.
Heat the corn oil in a wide deep-sided pan and drop in tablespoons of the batter. Cook until golden brown on both sides, turning once. Drain on paper towels and keep warm
Poach or fry the eggs, as you prefer. Place 2 fritters on each individual plate, place an egg on top, and spoon over some of the caramelized onions. Serve at once.