Courgette ricotta fritters with poached eggs and harissa yogurt

• courgettes↗2

  coarsely grated

• ricotta↗50g g
• lemon↗1⁄2

  zest

• eggs↗2

  lightly beaten

• parmesan↗20g g

  or vegetarian alternative, grated

• self‑raising flour↗50g g
• Greek yogurt↗60g g
• pink harissa1⁄2 tbsp tbsp
• olive oil↗2 tbsp tbsp
• pancetta↗6 thin slices of

  (optional)

• white wine vinegar↗splash of
• eggs↗2 large
• dill↗

  and parsley, torn, for serving 8 g

Step-by-step instructions

1. 1

   Line a bowl with a clean cloth napkin and add the courgettes with a pinch of salt. Let sit for 30 min, then use the cloth to squeeze out excess liquid. Transfer the courgettes to a bowl with ricotta, lemon zest, eggs and parmesan, and mix. Gently fold in the flour and a little seasoning.

2. 2

   Mix the Greek yogurt and harissa in a small bowl, season with a pinch of salt. Set aside.

3. 3

   Preheat the oven to 180°C/160°C fan/gas 4. Heat oil in a non‑stick pan and spoon six mounds of the courgette mixture. Fry over medium heat 3‑4 min per side until golden. Transfer to a tray and bake 10 min.

4. 4

   Meanwhile heat the grill to high and fry the pancetta (if using) 2‑3 min per side until crisp.

5. 5

   Bring a saucepan of water to a boil. Add a splash of vinegar to a small cup and crack an egg into it. Return the water to a gentle swirl with a wooden spoon, then carefully slide the egg in and poach for 3 min. Repeat with the second egg. To serve, place three fritters stacked on each plate, top with an egg and three slices of pancetta, add a spoon of harissa yogurt, and sprinkle with fresh dill and parsley.