Courgette & Chive Pancakes
Crispy on the outside, soft in the middle these veggie pancakes are great for breakfast, brunch or a main meal with salad.
Ingredients
- 1 large courgette (approx 250g) julienned or grated
- 1 small onion skinned & thinly sliced
- 2 cloves garlic finely chopped or grated
- salt & pepper to taste
- 2 eggs
- 20 g Parmesan cheese finely grated
- 2 tbsp chives finely chopped
- 40 g flour
- olive oil and/or butter for frying
To serve (optional but highly recommended)
- 2 tbsp soured cream, creme fraiche or cream cheese
- 1 tbsp chives finely chopped
Instructions
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Pre heat the oven to low with a shallow baking tray inside.
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Take a large bowl and put in the prepared courgette, onion and garlic. Season with salt and pepper, mix well then set aside for 5 minutes.
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Take handfuls of the courgette mixture and squeeze out as much liquid as possible.
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Beat the eggs, Parmesan, chives and flour into the courgette mixture to make a thick batter.
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Heat the olive oil and/or butter in a small frying pan over a medium heat.
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Taking a quarter of the pancake mixture at a time, ladle it into the hot fat and spread it out into a pancake approximately 10 cm in diameter (or make 8 smaller pancakes).
Fry until browned and set underneath then flip over.
Cook the other side then transfer to the baking tray in the oven while you use up the rest of the batter.
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Eat warm, topped with soured cream, creme fraiche or cream cheese and a sprinkle of chopped chives.
Recipe Notes
Cold pancakes will keep in the fridge for up to 3 days. Reheat in a low oven.