Guest recipes |  5 October 2016 | Emily Leary

Emily prepares Spicy Courgette Latkes

A freelance columnist and blogger, Emily Leary set up ‘A Mummy Too’ in 2011 to pursue her love of food and photography. ‘A Mummy Too’ is one of the UK’s top parenting blogs, providing daily recipes, tips and video guides for anyone who is short of time but still keen to create delicious meals for all the family.


A twist on traditional potato latkes, these have the addition of courgette (zucchini), resulting in a crispy outer and spicy, juicy, pancake-like inner. You could even add some chilli for an extra hint of spice.

SERVES: 10-12


3x (480g) courgettes
1x large or 4x small (390g) potatoes
1x red onion
3x medium eggs
1 tbsp garlic puree
40g plain flour
Pinch salt
Pinch black pepper
1 rounded tsp dried chilli flakes
200ml Pura Coconut Oil Blend


  1. Peel the potatoes and onion, top and tail the courgettes, then grate on the medium side of a grater. Put the grated vegetables in a clean, cloth tea towel.
  2. Twist and squeeze over a bowl until no more liquid comes out. You can throw the liquid away, or decant it into a sealed container for use in a soup later. Return the grated veg to the bowl.
  3. In a separate bowl, mix the eggs with the flour, garlic and a pinch of salt and pepper until smooth. Don’t worry if there are a few lumps!
  4. Pour the egg mix onto the grated vegetables and mix well. Top tip: I find a fork works best for this job, just make sure you get right down to the bottom of the bowl so that everything is evenly coated.
  5. Sprinkle on the chilli flakes and mix well again.
  6. Pour the oil into a frying pan until it’s about 1/2 inch deep, then place over a high heat.
  7. Turn down to medium and use an ice cream scoop to pick up the batter, flatten off on top and dollop into the pan – it should start to sizzle immediately, but if you find they’re browning almost immediately, turn the heat down some more.
  8. Fry for about 5 minutes until browned underneath, then use a slotted spatula to flip them over and fry for a couple more minutes until evenly browned on both sides.
  9. Drain on paper towels and repeat until all the batter is used up before serving. They’re wonderful for lunch with a crunchy pepper salad.

To find out more about Emily and what she thought of cooking with Pura Coconut Oil Blend, visit her blog here: