I suppose it doesn’t take a genius to figure out that I take my weekend brunches seriously. I no longer feel satisfied with the selection or offerings of cafe brunches these days. Yes, the KL brunch / coffee cafe scene is mushrooming like crazy but good quality food at an affordable price seems to be so hard to come by these days.
Yes, there’s the regular eggs ben, pancakes, french toast, big breakfast (but merely just a composition of canned / fried food) but why don’t they think out of the box, and serve something more interesting!! Ok la I just take pride in my brunch food cause it’s the other type of food apart from desserts and cakes that I can make well. So to fork out RM25 for a plate of …. “I-don’t-know-what”, I’d rather take time off to cook myself. Only downside is I don’t get nice coffee at home because ….. hahah because I don’t have a nice frother at home (I have a major love towards piccolo latte or latte) and neither do I have a skills of a barista.
Anyway, let’s keep the rant away on Mondays and keep it friendly.
This dish was made up with the left over ingredients of my dinner the night before which consists of corn and zucchini. Zucchini is surprisingly versatile, it can be eaten raw, in a salad, made into fake-pastas, into fritters and heck, even in a cakes! It’s not that expensive considering I ate 1 whole zucchini over 2 meals (1 zucchini is about RM4? depending on the size) and it’s filling, has a nice, meaty texture and healthy as well.
I also have a somewhat new found liking for corns. Actually, all the vegetables these days. These corns are fresh off the cob and just lightly tossed in the pan to retain its juiciness and texture. Plus, they seem like a pop of sunshine with its vibrant yellow colour.
Uh, and I just realized there’s an ant on my egg (nope, that’s not your screen) But there wasn’t any sugar in this dish?
Speaking of which, I always thought ants like sweet things, but not entirely right. There seem to be a antvassion when I cook eggs, pork (?), prawns (??) but not when I bake. Hrmm, my friend told me there’s a natural remedy to get rid of ants on your counter, water and white vinegar. So I quickly concocted that up and wiped down my counters and tables (even floor!) with that. I hope that works.
Back to the fritters, I made a small batch of these considering I’m only cooking for me. So I used up whatever leftover zucchini (about 3/4 of it) I had from the day before, shredded it in the food processor, squeezed out the juice, add an egg and some flour to make up the batter. I referred to smitten kitchen’s recipe but scaled down to 1-2 serving.
And because brunch won’t be complete without some serious yolkporn, a poached egg is a must
- 1 green or yellow zucchini
- 1 tbsp salt
- 1 egg
- ¼-1/2 cup self raising flour
- ½ cup fresh sweetcorn (probably about ½ corn on the cob)
- black pepper & salt to season
- 2-4 eggs
- 1 tbsp white vinegar
- chopped chives
- Trim ends off zucchini and grate them either thru the large holes on the box grater or in a food processor. Sprinkle salt on the zucchini, toss and let it sit for 5- 10 minutes.
- Pour zucchini in a colander, gently 'wash' it to get rid of the saltiness. Squeeze out small handful of shredded zucchini to get rid of the water.
- In a bowl with the now drained and dry shredded zucchini, add in egg, sweetcorn and self raising flour. Use a fork to mix through till the mixture is somewhat thick. Season with a pinch of salt and pepper.
- Heat a pan with a little oil. Spoon in zucchini fritter (about 3" wide) mixture and let it fry for 2-3 minutes. Flip over and fry another 2-4 minutes or until the fritter is golden at the edges. Remove fritters from pan and rest it on a paper towel while you prepare the poached egg.
- To make poached egg, bring a small pot of water to boil. Add in vinegar. Reduce the heat to a light simmer.
- Use a spoon to swirl the pot of water. Crack in 1 egg into the swirling water. If you want 2 eggs, add it in too(but not directly above the 1st egg) If your eggs are fresh, the egg whites would not mix together while poaching.
- Let it simmer for 3 minutes or lift up with a slotted spoon and check the doneness of the egg by lightly pressing on the yolks. It should be bouncy and not firm.
- Stack the zucchini on a plate, add poached egg on top. Sprinkle some salt and black pepper and some chopped chives.