Wash the courgette, trim ends and grate – either by hand or with a grater attachment in a blender. Tip – the latter will give a better looking end product!
Place the grated courgette in a colander in the sink.
Mix through a small handful of salt and leave. This will remove excess moisture from the courgette.
Thinly slice the spring onions and chilli.
Mince the garlic. Or in other words, chop finely!
You can blend the onion, garlic and chilli in the blender too (but not with the courgette!)
In a bowl, lightly beat the eggs.
Place a pan on the stove on a low heat, add some oil and leave to heat. (Watch though!)
After 10 minutes, wash the courgette thoroughly.
Press the courgette against the sides of the colander with your hand to remove excess moisture.
Tip the courgette onto a clean tea towel. Wring over the sink to squeeze out as much moisture as possible.
Place the courgette into a bowl.
Add the spring onion, chilli, garlic and beaten egg. Mix.
Sift in the flour/baking powder, add a pinch or two of salt and some black pepper if you wish – and combine thoroughly.
Spoon mix into medium-hot pan and press down lightly to flatten (they will cook quicker). You will cook in batches as you don’t want to overcrowd the pan.
Cook on one side until golden brown – approximately 3-4 minutes.
Turn over and repeat. If you find them browning too quickly, turn down the heat.
Once cooked, place onto a plate with draining paper, then transfer into a warm oven.
Repeat until all the mix is used.
Serve with a spoonful of yogurt as garnish.