Dill, Courgette And Parsley Pancakes

• Makes 6-8 pancakes
• 6-7 tbsp light olive oil or sunflower oil
• 1 large onion, grated
• 2 courgettes, grated
• 2 tsp dill seed
• 75g broken feta
• 2 tbsp roughly chopped dill leaf
• 2 tbsp dill leaf
• 2 tsp chopped flatleaf parsley
• 2 tbsp plain flour
• 2 eggs
• Salt and freshly ground black pepper

1. Heat 1 tablespoon of the oil and fry the grated onion gently until soft and translucent. Gently squeeze the grated courgettes in your hand to remove any surplus moisture. Add the dill seed and the courgettes to the onion and cook quickly for 2-3 minutes. Set aside to cool.
2. Whisk the cheese, dill leaf, parsley, flour and eggs together in a mixing bowl, season with salt and black pepper, then add the contents of the frying pan and mix well. Wipe out the frying pan and add enough oil to shallow fry. When hot, drop in tablespoons of the courgette mixture, allowing room for them to spread. Cook until golden brown on one s

olive oil, onion, dill, feta, dill leaf, dill, parsley, flour, eggs, salt

Taken from www.epicurious.com/recipes/member/views/dill-courgette-and-parsley-pancakes-52310201 (may not work)