Quick and Easy Courgette Pancakes

2 small courgettes
1 spring onion
2 tbsp parsley
1 tbsp dill
2 eggs
⅔ cup of flour
Salt and pepper to taste

Grate the cougette without peeling, use a grater with large eyelets.

Add 1/2 a teaspoon of salt and leave for 10 minutes, this will give the courgette time to sweat. Do not skip this step so that your pancakes will not need so much flour.

Chop herbs, mix with eggs. Add your de-juiced courgette and season to taste with salt and pepper.

Finally, add flour. After mixing, your pancake batter should be thick. If your courgette is older, it may release yet more juice and so it will be necessary to add extra flour.

Fry the pancakes on a cast iron plate. To do this, you need to replace two of the grates with the cast iron griddle.

Fire up the burners under the griddle and preheat the grill to an internal temperature of 150°C. Turn the burners to medium, spray the griddle with oil and apply spoonfuls of batter, one spoon at a time; spread to your preferred thickness. The thinner the pancakes, the crispier they will be and the quicker they will cook. Our pancakes have a thickness of about 5mm. We fried them for 4-5 minutes on each side.

Control the degree of frying and remember that depending on the ambient temperature, grilling time may vary.

Serve your courgette pancakes warm as soon as they are ready, or in the form of a cold appetizer with your favourite sides.

Try our serving suggestion: feta cheese, grilled tomatoes, radish and your favorite herbs.