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Courgette fritters with pancetta & poached eggs
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600g courgettes, coarsely grated
¾ tsp sea salt
154g pack Cooks’ Ingredients Diced Pancetta
4 tsp olive oil
75g self-raising flour
6 British Blacktail Medium Free Range Eggs
4 salad onions, finely chopped
1. Mix the grated courgettes with the salt in a large bowl and leave to stand for 20 minutes, tossing them with a fork occasionally. Transfer to
a colander and press down to release the water. Dry thoroughly with kitchen paper.
2. Meanwhile, fry the pancetta in the olive oil in a large nonstick frying pan until crispy. Remove with a slotted spoon and set aside. Leave the fat in the pan.
3. Sift the flour into a mixing bowl and make a well in the centre. Slowly whisk in 2 eggs to make a smooth paste. Add the courgettes and beat together. Return the pan to a medium heat. Add a heaped tablespoon of mixture for each fritter, cooking them in batches of 3 or 4, for about 4-5 minutes, or until golden. Flip them over and press down lightly, cook for a further 2-3 minutes until cooked through. Repeat with the remaining batter to make 8 fritters.
4. Meanwhile, bring a pan of water to a simmer and poach the remaining 4 eggs for 3-4 minutes until the whites are firm and the yolk is cooked to your liking. Remove with a slotted spoon and drain on kitchen paper. Serve the hot fritters topped with a poached egg, freshly ground black pepper and a scattering of pancetta and salad onions.
Cook’s tip For a vegetarian option, replace the pancetta with crumbled feta and chopped dill.
Typical values per serving:
This recipe was first published in September 2019.