We ate these A LOT when we were little. I think it was a) the way my parents got us to eat more veg and b) the best way to use up a glut of home grown courgettes. These two reasons are of course why I now make them for my family because it turns out that the older I get the more I turn into my parents (!). Shown here with turmeric chicken.
3 medium courgettes
1 small onion, finely chopped
2 spring onions, chopped
2 large eggs
Half a pack of dill, chopped
3 tbsp plain flour
Salt & pepper
Olive oil for frying
- Grate the courgettes into a bowl, tip into a colander, sprinkle with a little salt and leave to sit in the sink for 30 minutes.
- Transfer the courgettes to a tea towel, and over the sink twist down into a ball and force out as much water as possible. The drier the courgettes are at this point, the better.
- Put the courgettes into a bowl, crumble in the cheese and add in the rest of the ingredients. Don’t forget to season. Mix well with a fork, adding more flour if it seems too wet for frying.
- Heat a couple of tbsp of olive oil in a frying pan, dollop in spoonfuls of the batter. Use a spatula to flip them when firmed up and golden.
- Remove from the pan when golden all over serve with yoghurt.