They’re crispy, they’re juicy and they’re super quick to make. We used to have these delicious courgette pancakes only after we’d had stuffed courgette. So far too seldom…
My mother scooped out the courgettes and the next day she used the pulp to make the dough for these courgette pancakes. I’m a bit more ruthless and use the whole courgette.
As children, we actually ate everything Badia served us. Well, at least that’s how it was for me. At first, my brother categorically rejected everything that didn’t look like chips, taste like chips or smell like chips. So he had to be painstakingly “fed” with particles of new dishes and flavours. In the meantime, the particles have become barns – but that’s another story. But we always agreed on the courgette puffers: we loved them and therefore always looked forward to the day after the stuffed courgette.
I’m making courgette pancakes a bit more often today. After work, they can be made in no time at all. Quickly grate the courgette and onion, drain in a kitchen towel and mix together with dill, mint and a pinch of cinnamon to make a batter. This takes less than 15 minutes. Then bake until golden brown on each side and – et voilà – dinner is ready.
Recipe for Lebanese courgette pancakes with dill & mint
- Coarsely grate the courgettes with a grater.
- Peel the onion and also grate it coarsely.
- Mix the grated courgette and onion with 1 tsp salt and place in a clean kitchen towel.
- Close the kitchen towel around the vegetables and squeeze out as much liquid as possible. The liquid is no longer needed.
- Finely chop the dill and parsley.
- Mix the courgette, onion, eggs, flour, dill, parsley, mint and cinnamon to a liquid batter.
- Season the dough with salt and pepper.
- Heat the oil in a frying pan over medium-high heat and add 2 tbsp of batter per courgette pancake to the pan.
- Fry the courgette pancakes for approx. 1 minute per side until golden brown.