Courgette Ricotta Fritters with Poached Eggs

Name: Courgette Ricotta Fritters with Poached Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 4 eggs; 6 slice pancetta slices; 2 courgettes, coarsely grated; 50 g ricotta; 20 g Parmesan or vegetarian alternative, grated; 50 g self-raising flour; 60 g Greek yogurt; 0.5 tbsp rose harissa; 2 tbsp olive oil; 0.5 lemon lemon zest; 1 tsp white wine vinegar; 0.5 tsp salt; 0.25 tsp black pepper; 8 g dill and parsley

These courgette ricotta fritters are crisp at the edges, tender in the middle, and brightened with lemon and herbs. Serve them with silky poached eggs, spicy harissa yogurt, and optional crisp pancetta for a satisfying brunch or light dinner.

Servings2 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

eggs
4
pancetta slices
6 slice
courgettes, coarsely grated
2
ricotta
50 g
Parmesan or vegetarian alternative, grated
20 g
self-raising flour
50 g
Greek yogurt
60 g
rose harissa
0.5 tbsp
olive oil
2 tbsp
lemon zest
0.5 lemon
white wine vinegar
1 tsp
salt
0.5 tsp
black pepper
0.3 tsp
dill and parsley
8 g

Step-by-Step Instructions

Put the grated courgettes in a clean tea towel or cheesecloth, sprinkle with 1 pinch of salt, and leave for 30 minutes. Squeeze firmly to remove as much liquid as possible, then transfer the courgettes to a mixing bowl.

Add the ricotta, lemon zest, 2 beaten eggs, and grated Parmesan to the courgettes. Stir until combined, then fold in the self-raising flour and season with black pepper and a little salt.

In a small bowl, mix the Greek yogurt with the rose harissa and a pinch of salt. Taste and adjust with more harissa if you prefer extra heat, then set aside.

Heat the oven to 180°C/160°C fan/350°F. Warm the olive oil in a non-stick frying pan over medium heat. Spoon the mixture into 6 small mounds and flatten slightly. Fry for 3-4 minutes per side, until golden, then transfer to a baking sheet and bake for 10 minutes to finish cooking through.

While the fritters bake, grill or pan-fry the pancetta, if using, for 2-3 minutes on each side until crisp. Drain on kitchen paper.