Breakfast fritters with whipped bean curd 

Breakfast fritters with whipped bean curd 


2 large Zucchini, grated
Corn kernels from 2 cobs of corn
200g cooked quinoa
80g corn flour
3 eggs
3 tbsp. sweet chilli sauce
1 tsp salt
150g fresh bean curd
lemon juice, to taste
salt to taste

1/4 cup coriander leaves
1/4 cup mint leaves
2 red chillies finely sliced and soaked in apple cider vinegar


In a large bowl prepare you fritter mix. Add the zucchini, corn, quinoa, corn flour, sweet chilli sauce and salt before cracking in the three eggs. Mix thoroughly until you have a chunky batter.

Preheat a non stick frying pan over medium high heat and allow to come to temperature before adding a good drizzle of olive oil and placing heaped tablespoons of the batter into the pan. Cook the fritters for 3-4 minutes a side or until golden brown and crispy.

Meanwhile to make the whipped bean curd place the fresh bean curd into your food processor along with a squeeze of lemon juice and a pinch of salt before blitzing on high for 2-3 minutes until you have achieved a smooth consistency. You may have to wipe the sides of the bowl down with a spatula to ensure it is evenly mixed. Adjust the seasoning and set aside.

Once the fritter mix is completely cooked divide the fritters amongst 4 plates and top with a good dollop of whipped bean curd before giving a generous topping of quick pickled chilli and fresh mint and coriander.

Find everything you need to create your own breakfast fritters with whipped bean curd at the following Queen Vic Market traders.

The Eggporium (Shed I): Eggs
Green Leaf Produce (Shed H): Coriander leaves, Mint leaves, Zucchini, Cobs of Corn, Lemons, Red Chillies

To see more of Lynton’s recipes, click here.