Name: Courgette & ricotta fritters with poached eggs & harissa yogurt
Prep time: 15 min
Cook time: 15 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 Arla Skyr Natural Fat Free 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 -

Ingredients for - Courgette & ricotta fritters with poached eggs & harissa yogurt

1. 2 courgettes, coarsely grated

2. 50g ricotta

3. 1⁄2 lemon, zested

4. 2 eggs, lightly beaten

5. 20g parmesan or vegetarian alternative, grated

6. 50g self-raising flour

7. 60g Arla Skyr Natural Fat Free yogurt

8. 1⁄2 tbsp rose harissa

9. 2 tbsp olive oil

10. 6 thin slices of pancetta (optional)

11. splash of white wine vinegar

12. 2 large eggs

13. dill and parsley, torn, to serve 8g

How to cook deliciously - Courgette & ricotta fritters with poached eggs & harissa yogurt

1 . Stage

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 . Stage

Stir the Arla Skyr Natural Fat Free yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.

3 . Stage

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 . Stage

Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.

5 . Stage

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.