A Greek recipe which i found in Georgina Hayden’s ” Taverna”.
Ingredients
- 400 g courgettes
- 4 spring onions trimmed and finely sliced
- 6 sprigs mint finely sliced
- 50 g salted ricotta, anari or pecorino cheese
- 1/2 lemon
- 100 g feta
- sea salt and black pepper
- 2 large free range eggs
- 125 g self raising flour
- olive oil
Servings:
Instructions
- Trim the courgettes and coarsely grate into a large mixing bowl. Add the spring onions and mint. Finely grate in the salted ricotta and lemon zest and crumble in the feta.
- Beat the eggs and season then add the eggs to the vegetable mix together with the flour and whisk in until everything just comes together.
- Pour a thin layer of oil into a large non stick pan over a medium low heat. Fry large tablespoons of the batter for 4-5 minutes on each side until golden and cooked through.
- Drain on kitchen paper and serve with the lemon half cut into wedges.
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