Courgette Griddle Cakes Recipes

Steps:

• Cut the courgettes into even-sized pieces, put in a colander and lightly season with flaky sea salt. Leave for 20 mins to draw out a little water.
• Meanwhile, in a separate bowl, mix the garlic, olive oil, lemon juice and mint with a little seasoning.
• Griddle the courgettes over a high heat for 10 mins until cooked and dark char lines have appeared. Once they are coloured all over, add them to the marinade while still hot. Serve warm or cold.

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Steps:

• Brush a griddle pan with a little of the oil and place on a high heat, then griddle courgettes in batches for 2-3 mins on each side until charred and cooked through. Keep warm while you cook the rest.
• Layer on a platter and sprinkle over the lemon zest, then top with the feta, pine nuts, chilli and mint. Drizzle over the rest of the oil and some seasoning. Serve warm or at room temperature.