BBC Good Food

31 July 2008

Tested

"You need to use much more oil and over a high heat to avoid them sticking. I also found that if you add more flour it helps the courgette to stick together. I used twice as much cheese and used grated cheddar instead of parmesan to make it more robust. I also seasoned with salt, black pepper and white pepper. As with any recipe, you need to tailor it to the ingredients and equipment you have in your kitchen. I used one large courgette but removed the middle, seeded bit - this if often where all the water comes from. My fiance loved them, and he usually hates vegetables!"