| Preparing: 20 mins | Cooking 40 mins |
| Ingredients | Method |
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30 g all-purpose flour
30 ml milk
1 free-range egg
a pinch of salt and pepper
   
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Mix the flour, egg, milk, salt, and pepper in a bowl to get a smooth batter. Season with salt and black pepper.
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2.5 small courgettes (300 g)
1 shallot finely choppeda handful of chopped fresh parsley
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Corsely grate the courgettes and squeeze in a clean tea towel to remove any excess water. Add the courgettes to the batter, then add the shallots and parsley. Mix to combine the ingredients and adjust seasoning; set aside. |
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Vegetable or Sunflower oil for frying
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Place a skillet over medium-high heat and pour the oil to coat the bottom of the skillet. When the oil is hot, dollop spoons of batter around the skillet and flatten the patties. Cook for a couple of minutes until golden brown, then flip and fry them on the other side. Fry 3 or 4 at once, then transfer on the cooling rack or paper towel; serve immediately or warm.
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