3 tsp baking powder
100g grated or crumbled cheese (Parmesan, Cheddar, feta and goat’s cheese all work well here)
Handful of pitted olives, halved, optional
Oil, for frying (ideally olive but use what you can afford)
Tomatoes, mushrooms and/or avocado, to serve
Veg Portions / Serving:
Whether you are looking to use up some slightly sad-looking courgettes to save them from the bin, or in need of a way to tempt the kids when it comes to eating courgette, give these easy, affordable, delicious fritters a go, you may be pleasantly surprised! Just as great for breakfast (make ahead the night before and simply microwave or toast for a few seconds to save time in the morning) as cold in lunchboxes or even stacked high with some more veggies and a little cooked meat or butter for a cheap & easy midweek “brinner”!
Whisk the flour and baking powder together in a large bowl. Beat the eggs and add to the flour with the milk, whisking until it makes a smooth batter. Grate the courgettes and add to the batter with the cheese and olives (if using).
Fry the batter in olive oil in a frying pan set over medium heat, using about 2-3 tbsp of batter for each pancake. Flip when bubbles start to appear on the top of the pancake batter (about 1-2 mins). Cook for another 1-2 mins on the other side until cooked through, then repeat with remaining batter. Serve hot with sliced tomatoes, cooked mushrooms and/or mashed avocado.