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I'll be honest, courgettes can be pretty tasteless, but ‘jooje’ them up a little and you have a delicious lunch, starter or snack. Inspired by Middle Eastern flavours these are YUM.
Ingredients:
- 200g Carrots grated
- 500g (2 courgettes) grated
- 1/4 tsp Chili flakes or to taste
- ¼ tsp zaatar or to taste
- 3 tbsp Dill
- 4 tbsp chopped Flat leaf parsley
- 1 small onion, very finely chopped
- 2 spring onions finely sliced
- 100g feta cheese
- 1 egg
- Freshly ground black pepper
- 140 g Flour
- Pinch of sea salt/himalayan
- Rapeseed oil
- 100 g Feta cheese
- 200 g Greek yoghurt
Method:
- Wash and finely grate the courgettes. Put into a sieve or muslin cloth and mix with a pinch of salt. Close the cloth to squeeze the water out or leave the courgette to drain for 20 minutes.
- Meanwhile peel and finely grate the carrots and squeeze out any excess water. This is important to make them nice and crispy.
- Add the onion and spring onions to a bowl and add the herbs and the feta cheese.
- Next add the drained courgette and carrots and add the flour, egg, cracked black pepper, pinch of salt, zaatar, chili flakes, and mix until everything is well incorporated.
- Put a couple tablespoons of rapeseed oil in the pan and put a dollop of the mixture into the pan.
- Flatten them slightly and fry them for a couple of minutes on each side.
- Finish the remaining batter.
- Serve with big dollop of greek yoghurt mixed with fresh herbs and season with a touch of chilli. No more boring courgette. Sorry courgette lol.
Courgette however does contain very few calories and have a high water content.
Good source of vitamin C, and significant levels of potassium, which is key to controlling blood pressure. The skin is fibrous too!