- Self raising flour
- Garlic powder
- 1 egg
- 2 tbs grated parmesan
Cut the courgette into 3 pieces, then cut into thin narrow strips. Pan fry the courgette into a bit of oil. Add seasoning and garlic powder to taste. Cook until softened. Turn off heat and let it cool.
Now make the batter. I did this all by eye so just experiment a bit. I used about a cup of flour, season the flour. Break the egg into the flour and mix. Add little bits of milk until you have a thick paste, stir well. Making a thick paste first, prevents lumps later on. Keep adding little bits of milk until you have a thick batter. Don’t add too much milk because the courgette adds extra moisture.
Stir in the grated parmesan and the somewhat cooled courgette.
In a medium hot pan fry your little pancakes, don’t make them too big or they’ll break up when flipping over. I used a fork to “spoon” bits into the pan, 2 to 3 forks full to create 1 pancake. There, you’re done!
I never was a big fan of courgette, but wanted to try more vegetables. These were an instant hit. I absolutely love them. The flavors come out best when eaten warm. The little bit of parmesan also makes a big difference. We had these yesterday with a bit of potato salad and my soy/sesame eggplant.