Description
Herb-loaded, Turkish way of preparing zucchini fritters.
Ingredients
- 3 Medium Sized Zucchini, Grated
- 1 cup Fresh Dill, Finely Chopped
- ½ cups Fresh Parsley, Finely Chopped
- 1 cup Chopped Fresh Mint
- 3 Spring Onions, Thinly Sliced
- 7 ounces, weight Feta Cheese, Crumbled
- 3 Medium Eggs, Lightly Beaten
- ¼ teaspoons Freshly Ground Black Pepper
- 1 teaspoon Salt Plus Extra For Sprinkling On The Zucchini
- ½ cups All-purpose Flour
- Vegetable Oil, For Friying
Preparation
1. Place the grated zucchini in a strainer over a large bowl. Toss it with a dash of salt and set aside for 1 hour. Then squeeze the zucchini in a clean kitchen towel to extract excess moisture.
2. Transfer zucchini to a large bowl. First stir in herbs, onions and feta cheese. Add eggs, salt, pepper and flour and mix until evenly combined.
3. Heat vegetable oil in a large heavy-bottomed frying pan over medium-high heat. Meanwhile, line a large plate with paper towels to drain excess oil when they are done.
4. Carefully drop a heaped tablespoon of zucchini mixture into the pan; repeat, spacing fritters a few inches apart. Pat them down so they become flat.
5. Fry until golden brown on both sides. With a slotted spoon transfer patties to the plate. Repeat with remaining zucchini.
6. Serve cold or at room temperature with sour cream.
