Courgette & Ricotta Fritters with Poached Eggs & Harissa Yogurt Recipe

In a large bowl, combine the grated courgettes, ricotta cheese, eggs, flour, Parmesan cheese, mint, salt, and black pepper. Mix well until everything is evenly combined.

Heat olive oil in a frying pan over medium heat.

Take a scoop of the courgette mixture and shape it into a small patty. Place it in the frying pan and flatten slightly with a spatula. Repeat with the remaining mixture.

Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and drain on a paper towel.

In a separate pot, bring water to a simmer. Crack the eggs into individual ramekins or small bowls. Carefully slide the eggs into the simmering water and poach for about 3 minutes for soft, runny yolks.

While the eggs are poaching, mix the Greek yogurt and harissa paste in a small bowl until well combined.

To serve, place the fritters on a plate, top each with a poached egg, and drizzle with the harissa yogurt. Sprinkle with extra chopped mint if desired.