Courgette & Feta Pancakes

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Don’t you think that courgettes are one of those vegetables that you struggle to be inventive with? I have used them before to make ratatouille, pizza toppings, pie fillings and roasted mixed veg but I got bored with the same old recipes and I wondered what else I could make with them. I was impressed with the results of these ‘experimental’ savoury pancakes and I can honestly say that I have relied on the recipe time and time again for those days where you want to make something quick and hassle-free. I have made them as part of a tapas-style meal for friends and family, picnics (they are even delicious when eaten cold), and even in a wrap topped with some salad as a vegetarian sandwich.

 

Ingredients

4 large courgettes

2 large eggs, beaten

6 tbsp plain flour

1 tsp salt

1 onion, grated

2 cloves garlic, crushed

1 tbsp dried dill, or handful fresh dill

1 tbsp dried mint, or handful fresh mint

1 tsp paprika

200g feta cheese

olive oil

 

Directions

  1. Grate the courgettes and squeeze the excess water from them so that most of their moisture is gone.
  2. Add the eggs, flour, dill, mint, paprika, salt, onion, garlic, and then crumble the feta cheese into the mixture. Mix together until you are left with a thick batter.
  3. Heat olive oil in a frying pan, and using a tablespoon pour the batter to fry 4 – 5 little pancakes at a time. Turn pancakes over to fry the other side when golden underneath.
  4. Repeat frying process cooking 4 – 5 pancakes each time until all the batter is used up.
  5. Serve with greek yoghurt mixed with a little salt, dill and mint.

 

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