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Courgette & ricotta fritters with poached eggs & harissa yogurt served on a plate

Courgette & ricotta fritters with poached eggs & harissa yogurt

A star rating of 4.3 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: Per serving


  • 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 Greek 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


  • STEP 1

    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.

  • STEP 2

    Stir the yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.

  • STEP 3

    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.

  • STEP 4

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

  • STEP 5

    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.

Goes well with

Recipe from Good Food magazine, July 2021


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A star rating of 4.3 out of 5.11 ratings

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