| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Turkish |
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil or sunflower oil; up to 7 |
| 2 |
lg |
Onions; grated |
| 3 |
|
Courgettes; grated |
| 3 1/2 |
oz |
White cheese; such as feta, |
|
|
; grated or crumbled |
| 5 |
tb |
Chopped dill |
| 5 |
tb |
Chopped flat leaf parsley |
| 4 |
tb |
Sifted plain flour |
| 3 |
|
Eggs |
|
|
Salt and black pepper |
| 1 |
|
Sprigs dill or parsley to garnish |
INSTRUCTIONS
Heat a tablespoon of oil in a frying pan and lightly fry the onion until
golden.
Squeeze the excess moisture from the grated courgettes by pressing them in
a colander or sieve or squeeze them in your hand. Add them to the pan and
fry over high heat for 2-3 minutes. Put to one side.
Whisk the cheese, dill, parsley, flour and eggs together in a large bowl.
Season, but check on the saltiness of the cheese before adding more salt.
Pour the contents of the frying pan into the cheese and eggs and mix well.
Wipe out the pan and add the remaining 5-6tbsp of oil, enough to shallow
fry the pancakes. When thoroughly hot, drop in tablespoons of the mixture
one by one to make small pancakes. Leave room for them to spread a little.
Cook until they are golden brown on both sides. Do not try to turn the
pancakes until the undersides are sufficiently browned or they may fall
apart.
Drain off any excess oil on kitchen paper and serve the pancakes garnished
with a few sprigs of dill or parsley. The pancakes can be eaten hot, warm
or cold. A tomato salad or a bowl of garlic flavoured yoghurt makes a good
accompaniment.
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