Masala Vegetable Fritter Eggs Benedict

In a large bowl, combine potatoes, carrots, zucchini and salt. Let stand for 10 to 15 minutes for the salt to drain moisture out the vegetables. With hands, squeeze to release excess moisture; set aside.

In a large bowl, combine Original Carbonated Perrier, flour, cornstarch, garam masala, baking powder, salt and black pepper until a batter forms. Fold in shredded vegetables until well coated. Carbonated water will help make the batter light and airy, and result in the perfect crispiness.

In a large skillet set over medium heat, add 2 tbsp (30 mL) oil. In batches, transfer 1/3 cup (75 mL) vegetable batter into skillet. Cook for 2 to 3 minutes per side or until slightly golden and cooked through. Repeat with remaining oil and batter to make 8 fritters in total. Transfer to a paper towel-lined plate or baking sheet. Let stand for 10 to 15 minutes or until oil is absorb. Refry fritters for an additional 3 to 5 minutes or until crispy.

Bring a large pot with 2L of water to a light simmer set over medium heat. Stir in vinegar and reduce heat to low.

Stir water with a spoon to make a whirlpool in the centre. Crack egg into whirlpool. Cook for 3 minutes for soft-poached eggs. Remove egg with slotted spoon and transfer to paper towel-lined plate to remove excess liquid. Repeat with remaining eggs.

In a blender, add egg yolks and lemon juice. Pulse until smooth. With motor running on low, very slowly drizzle in melted butter until mixture is smooth and emulsified. Add in turmeric. Season with salt.

Place poached eggs over vegetable fritters. Spoon hollandaise evenly over top. Sprinkle with green onions before serving.