Vegetables Recipes - Greek Courgette and Noodle Pannies

Ingredients

• 50 g/2 oz any ribbon noodles, broken into short lengths

• 2 courgettes (zucchini), grated

• 225 g/8 oz Feta cheese, crumbled

• 15 ml/1 tbsp chopped mint

• Salt and freshly ground black pepper

• 45 ml/3 tbsp plain (all-purpose) flour

• 3 eggs, beaten

• Olive oil for shallow-frying

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Method:

1. Cook the noodles in plenty of boiling salted water until tender. Drain, rinse with cold water and drain again.

2. Squeeze the courgettes to remove excess moisture then add to the noodles with the cheese, mint and a little salt and pepper.

3. Stir in the flour then the eggs to form a thick batter. Heat 5 mm/1/4 in of oil in a large frying pan (skillet).

4. Fry (sauté) large spoonfuls of the batter, a few at a time, until golden on the underside, turn over and cook until crisp and golden.

5. Drain on kitchen paper and keep hot while cooking the remainder. Serve hot.