Yasemin's Kitchen: Zucchini Fritters

Zucchini Fritters - Mücver

Who knew zucchini tasted so good? Start with zucchini, add a bunch of herbs, add eggs and flour, then fry them to make these delicious fritters. Dip them into garlic yogurt and take a byte. You'll be pleasantly surprised by how good it tastes. This is one of my husband's favorite dishes. They are best when they are hot, but you can even eat them cold as left overs right out of the refrigerator.

Ingredients:

5 small zucchinis
1 teaspoon salt
3 eggs
1/4 cup Italian parsley (flat leaf), chopped
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
3-4 green onions, finely chopped
1 cup feta cheese, grated or crumbled
1 tablespoon paprika
salt and pepper to taste
1 cup flour
1/2 cup olive oil for frying

For garlic yogurt:

1 cup yogurt
1-2 cloves of garlic, minced

Directions:

Wash, peel and grate zucchinis. Place grated zucchinis in a bowl. Sprinkle 1 teaspoon of salt over the zucchini. Let it stand for about 10 minutes. Zucchini will release its juice. Squeeze in your hand and place it in a large bowl.

Zucchini

Zucchini peeled and grated

Grated zucchini sprinkled with salt in bowl

Juice squeezed out of zucchini

Discard zucchini juice left in bowl

In a small bowl, whip eggs with an egg beater. Add beaten eggs, chopped greens, feta cheese and paprika to the zucchini in the large bowl. Add salt and pepper to taste. Mix with a spoon. Slowly add flour, stirring with a spoon. It should be a lumpy batter. Depending on how juicy zucchini is, if the batter feels runny, you may have to add up to 1/2 cup more flour.

Use fresh parsley, mint and dill

Fresh cut herbs, green onions, and grated feta cheese

Zucchini batter before flour added

Zucchini batter after flour added

Heat olive oil in a frying pan. Drop a scoop of the batter in hot oil. Add more scoops to the pan, but make sure they don't touch each other. Fry them on both sides until golden brown, about 3 minutes on each side. Place them on paper towels to drain excess oil.