Courgette biscuits with tzatziki dip

• 2 large courgettes, grated
• 1 tsp salt
• 2 eggs
• 100 g flour
• 50 g grated Parmesan cheese
• 2 spring onions, finely chopped
• 2 cloves of garlic, finely chopped
• 1 tsp baking powder
• 1/2 tsp black pepper
• 2 tbsp olive oil (for frying)

For the Tzatziki Dressing:

• 200 g Greek yoghurt
• 1/2 cucumber, grated and drained
• 1 clove of garlic, finely chopped
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp fresh dill, finely chopped
• Salt and pepper to taste

Oil
Frying pan
Spatula

Grate the courgettes and put them in a colander. Sprinkle the salt on top and leave to stand for 10 minutes.

Squeeze excess liquid from the courgettes and put them in a mixing bowl.

Add the eggs, flour, Parmesan cheese, spring onions, garlic, baking powder and black pepper. Mix well.

For the tzatziki dressing, mix the Greek yoghurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt and pepper in a bowl. Place in the fridge until use.

Put a skillet on the plancha and add the vegetable oil. Heat the oil until it is hot enough.

Scoop tablespoons of the courgette mixture into the hot oil and lightly flatten.

Deep-fry the biscuits for 3-4 minutes per side until golden brown and crispy.

Drain the biscuits on kitchen paper and serve with the dip.

Serve the courgette biscuits warm, with the tzatziki dressing as a dip. These biscuits are also delicious as a side dish with grilled chicken or fish, and go perfectly with a glass of crisp white wine.