Name: Courgette & ricotta fritters with poached eggs & harissa yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 courgettes coarsely grated; 50g ricotta; 1⁄2 lemon zested; 2 eggs lightly beaten; 20g parmesan or vegetarian alternative, grated; 50g self-raising flour; 60g Greek yogurt; 1⁄2 tbsp rose harissa; 2 tbsp olive oil; 6 thin slices of pancetta (optional); splash of white wine vinegar; 2 large eggs; dill and parsley, torn, to serve 8g

Courgette & ricotta fritters with poached eggs & harissa yogurt

Make courgettes the star of the show with these courgette and ricotta fritters with poached eggs and harissa yogurt topping. They're great for a lazy brunch

45 min total 15 min prep 30 min cook 2 480 cal

Instructions

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1 Line a bowl with a clean cloth and add the courgette with a pinch of salt. Set aside for 30 mins, then use the cloth to squeeze out the excess liquid. Tip the courgette into a bowl with the ricotta, lemon zest, eggs and parmesan, then stir to combine. Fold in the flour and some seasoning.
2 Stir the Greek yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.
3 Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan and spoon in six mounds of the courgette mixture. Cook over a medium heat for 3-4 mins each side until golden brown. Transfer to a baking sheet and bake for 10 mins.
4 Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.
5 Bring a pan of water to the boil. Drizzle a little of the vinegar into a ramekin and crack an egg into it. Swirl the water in the pan with a wooden spoon to create a whirlpool in the middle, then gently tip the egg into it and simmer for 3 mins. Repeat with the second egg. Serve three fritters stacked on each plate, topped with an egg and three slices of pancetta, alongside a dollop of the harissa yogurt, then scatter over the herbs.