Courgette and oregano pancakes recipe with feta and honey
Amount Per Serving
Calories 39Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 26mg9%
Sodium 82mg4%
Potassium 124mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 158IU3%
Vitamin C 4mg5%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Courgette and oregano pancakes recipe with feta and honey
Crispy fried courgette fritters
Prep Time18 minutesmins
Cook Time2 minutesmins
Total Time20 minutesmins
Course: Brunch, Lunch, Main Course, starter
Cuisine: Persian
Servings: 16
Calories: 39kcal
Author: Sabrina Ghayour
Equipment
Bowl
Frying pan
Ingredients
2large courgettes
2eggs
4tbspplain flour
1tspbaking powder
1/2small packet (about 15g) of oregano leavesfinely chopped
1tspcumin seeds
1tsp(heaped) pul biber chilli flakesplus extra to serve
Vegetable oilfor frying
Maldon sea salt flakes and freshly ground black pepper
To serve:
100gvegetarian feta cheesecrumbled
Clear honey
Method
Coarsely grate the courgettes into a bowl. Tip them into a clean tea towel, gather up the sides and squeeze out the liquid from the courgettes.
Place in a mixing bowl, add the eggs, flour, baking powder, oregano, cumin and pul biber, season generously with salt and pepper and beat together.
Place a large frying pan over a medium-high heat and drizzle in some vegetable oil. Using a tablespoon measure, roughly fill the scoop with the courgette mixture and without overcrowding add dollops to the pan, then gently flatten. Fry for about one minute until the undersides are nicely browned, then flip over and cook until the other sides have browned. Remove from the pan and repeat with the remaining mixture.
Serve the pancakes immediately topped with the crumbled feta, a little drizzle of honey and a sprinkling of pul biber.