Baked Courgette Pancakes
Ingredients
- 2 Medium Courgettes
- 1 Medium Carrot
- 1 Medium Onion white or red
- 1~2 Garlic Cloves
- 4~5 tbsp Plain Flour
- 1 Egg
- 5~6 tbsp Shredded Cheddar Cheese
- Salt & Pepper
For the dip
- 100 g Soft White Cheese in a crumbly form
- 2~3 tbsp Natural Yoghurt low fat
- 1 Garlic Clove crushed
- Salt & Pepper
Instructions
- Shred courgettes on big holes of a grater to a big bowl. Sprinkle some salt, mix well, and set aside for 5 min. Squeeze out any access water through a cheesecloth or through the strainer by pressing it down with the palm of your hand. Place back in a bowl.
- Preheat the oven to 180C and line your baking tray with parchment paper.
- Grate carrot and chop onion into a fine cube. Add to the courgette. Next crush in 1 or 2 garlic cloves, add 1 egg, and shredded cheese. Start mixing gradually adding flour. Season with a pinch of salt and pepper.
- Start forming flat pancakes in your hands. You can make them as big as you wish but up to 2 to 3 cm thick. I usually end up with 6 pancakes. Place on the tray and bake for 30 min.
- After 30min flip the pancakes and bake for another 5 to 10min.
- Meanwhile, prepare the dip by combing all the ingredients with a pinch of salt and pepper.
- Enjoy them hot straight out from the oven with a dip.