Legendary Dishes | Pohane Bučke (fried courgette slices)


We have taken a different approach to these delightful shallow fried courgette slices.

They can be sliced thin lengthwise, floured, egged and fried in oil to produce a crispy snack.

We prefer to slice them into thick rounds, soak them in egg and then fry them over a high heat.

  • 4 courgettes, 1 cm slices
  • 3 eggs, whisked, seasoned with 1 teaspoon of salt
  • 1 tbsp paprika flakes
  • 1 tsp black pepper
  • Oil, for frying

Puncture each slice with a fork, steep in the egg for 15 minutes.

Sprinkle each slice with black pepper and paprika flakes.

Fry in oil over a medium heat.

Serve hot with cold yoghurt and cold red currant jelly.

The left-over egg can be fried like a pancake!

Indigenous Ingredients