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.
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
- Grate the courgettes and squeeze the excess water from them so that most of their moisture is gone.
- 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.
- 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.
- Repeat frying process cooking 4 – 5 pancakes each time until all the batter is used up.
- Serve with greek yoghurt mixed with a little salt, dill and mint.