I used this recipe for one of my favourite vegetables. By looking at the picture, you might take it as a mini omelette. Yeah sure, why not? Mini courgette omelette it could be.
- 1 handful of Panko
- 2 eggs (go for free range or organic)
- 2 courgettes, grated
- 2 white parts of spring onions, chopped
- 1 tbsp of grated Dubliner cheese and 1 tbsp of grated Parmesan (original: crumbed feta)
- 3 stalks of freshly chopped coriander (original: fresh parsley and dill)
You can see that I’ve tweaked the original recipe again. Not trying to outsmart the other recipe, I was merely using substitutes. I was thinking, a little bit of baking powder (1/4 tsp) would help in the texture too, I shall try this next time.
Overall, the texture was good. When you bite in, the subtle taste of the courgette sinks in then the cheese, coupled with the intermittent aroma of coriander, takes over the palette.
- Peel the courgette. Grate and place them onto kitchen towel to press out the moisture, leave aside.
- Heat up a pan with some olive oil.
- In a mixing bowl, combine all of the ingredients until even. Add some salt and black pepper to taste.
- Use a tbsp, scoop one mixture (for one fritter) and slide it into the hot pan. Try to flat out the contents in the pan so it would be cooked evenly.
- When the bottom is brown, flip over to cook until the surface is brown. Repeat Step 4 until the mixture is used up.
- Then, take it out onto a plate layered with kitchen towel to absorb excess oil.
Serve it warm with chives and sour cream.