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 -

Courgette & ricotta fritters with poached eggs & harissa yogurt

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.