Zucchini fritters with dill

Zucchini fritters with dill

By
From
Turquoise
Makes
16
Photographer
Lisa Cohen and William Meppem

These little fritters are a very popular mezze dish in Turkey, and are often served at room temperature. They also make a great family supper, hot and crisp from the pan and served with lemon wedges and a yoghurt-based sauce, such as cacık or haydari. Better still, they are a great way of using what otherwise can be a rather dull vegetable.

Ingredients

Quantity Ingredient
600g zucchini
sea salt
1 small onion, grated
1 small garlic clove, finely chopped
100g fetta, crumbled
1/4 cup dill, finely chopped
2 tablespoons flat-leaf parsley leaves, finely chopped
2 eggs, well beaten
1/3 cup plain flour
2 tablespoons rice flour
freshly ground black pepper
olive oil

Method

  1. Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper.
  2. Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift on the flours, then season with pepper and stir to combine.
  3. Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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