Recipe of the week: Courgette and oregano pancakes
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Grated courgette forms the base of these delicious crispy fried fritters, inspired by traditional Turkish mücver fritters.
These savoury courgette and oregano pancakes from Sabrina Ghayour’s latest book Simply, are served with crumbled feta and a drizzle of honey.
(Makes about 16)
2 large courgettes
4tbsp plain flour
1tsp baking powder
1/2 small packet (about 15g) of oregano leaves, finely chopped
1tsp cumin seeds
1tsp (heaped) pul biber chilli flakes, plus extra to serve
Vegetable oil, for frying
Maldon sea salt flakes and freshly ground black pepper
100g vegetarian feta cheese, crumbled
1. Coarsely grate the courgettes into a bowl.
Tip them into a clean tea towel, then gather up the sides and squeeze out the liquid from the courgettes.
2. 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.
3. 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 each one out.
Fry for around about one minute until the undersides are nicely browned, then flip over and cook until the other sides have also browned.
Remove from the pan and repeat as above with the remaining mixture.
4. Serve the pancakes immediately topped with the crumbled feta, a little drizzle of honey and a sprinkling of pul biber.
Simply: Easy Everyday Dishes by Sabrina Ghayour, photography by Kris Kirkham, is published by Mitchell Beazley, priced £26 (octopusbooks.co.uk)