- Put the courgettes in a sieve and squeeze them between your hands to get out all the moisture. Give them a really good going over so they look a bit battered. Chuck them into a mixing bowl and add the spring onions, parsley, dill, dried mint, Turkish pepper flakes and a good pinch of salt and pepper. Sift over the flour and add the egg yolks. Crumble over the feta and mix well.
- Whisk the egg whites into soft peaks and fold them into the batter so that it is completely mixed together.
- Heat a little of the oil in a non-stick frying pan over a medium heat. Spoon in 2–3 tablespoons of the mixture. Shake the pan so it settles and then fry gently for 2–2 ½ minutes each side, or until golden and cooked through. Serve immediately with lemon wedges.
Recipe from Turkish Delights cookbook, published by Kyle Books. Photography Martin Poole. Styling Rosie Reynolds. Available to buy on Amazon here
500g courgettes, finely grated
4 spring onions, finely chopped
2 handfuls of finely chopped parsley leaves
A handful of finely chopped dill
1 teaspoon dried mint
1 teaspoon Turkish pepper flakes
140g plain flour
2 eggs, separated
120g feta cheese
4 tablespoons olive oil
Lemon wedges, to serve
Sea salt and freshly ground black pepper