Turkish Zucchini Fritters
Flavorful zucchini fritters with feta and fresh herbs.Yield: 10 (3 inch) fritters
Servings: 5 people
Ingredients
- 1 medium zucchini, , coarsely grated (about 2 c grated)
- ½ teaspoon salt
- 1 shallot, minced
- 1 egg, lightly beaten
- 2 oz feta cheese, crumbled
- ⅓ c buckwheat flour*
- 1 tablespoon fresh dill, chopped, or 1 teaspoon dry
- 1 tablespoon fresh parsley, chopped, or 1 teaspoon dry
- 1 tablespoon fresh mint, chopped, or 1 teaspoon dry
- 1 teaspoon paprika
- ½ teaspoon dried red chili flakes
- Vegetable oil (for frying)
Instructions
- Mix grated zucchini and salt together in a strainer. Place over a bowl and let the zucchini drain for 20-30 minutes. Once the zucchini has drained, rinse it and pat it dry with a clean towel.
- In a medium bowl mix grated zucchini together with the remaining ingredients (except the vegetable oil).
- Pour vegetable oil into a cast iron skillet (or other heavy-bottomed frying pan), so that the bottom of the pan is just barely coated with an even layer. Heat the oil over medium high heat.
- Reduce the heat to medium and scoop ¼ cup of the zucchini mixture into the pan. Press the patty flat. Continue until the pan is full of fritters, but none are touching. Cook the fritters for 2-3 minutes on each side, until golden. (You may need to reduce the heat to medium low as the pan continues to heat.)
- Remove the fritters from the pan and place onto a paper towel lined plate. Keep the cooked fritters warm in a low oven while you continue cooking the rest of the batter.
- Serve the fritters warm with yogurt or cacik as a dipping sauce. (See recipe below.)
Notes
*Buckwheat flour adds a dark color and a deep, nutty flavor to these fritters. Whole wheat flour can be substituted if you like, but you will notice a slight change in color and a lighter flavor.