• 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.

For dipping, hummus and muhammara go perfectly with the courgette pancakes.