Instructions: In these pancakes the delicate green of the courgette shows through the golden brown crust. The Sephardic style yogurt and mint topping is a refreshing complement.

Mix yogurt with mint & garlic. Season to taste with salt & pepper. Set aside at room temperature.

Combine courgette, garlic, salt, pepper. Add egg & stir lightly. Stir in flour.

Heat oil in deep, heavy skillet. For each pancake, drop 1 heaping spoon of courgette mixture into pan. Flatten slightly with back of spoon & fry over medium heat about 2-3 minutes on each side, or until golden brown. Turn very carefully & drain on paper towels. Stir mixture before frying each batch. If all the oil is absorbed, add a little more. Serve hot, with topping & garnished with mint sprigs.

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