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
Prep:15 mins
Serves 2
2 courgettes, coarsely grated50g ricotta1⁄2 lemon, zested2 eggs, lightly beaten20g parmesan or vegetarian alternative, grated50g self-raising flour60g Greek yogurt1⁄2 tbsp rose harissa2 tbsp olive oil6 thin slices of pancetta (optional)splash of white wine vinegar2 large eggsdill and parsley, torn, to serve 8g
STEP 1Line 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.STEP 2Stir the Greek yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.STEP 3Heat 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.STEP 4Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.STEP 5Bring 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.
