RECIPE: Turkish Zucchini Fritters

I made this recipe for a Turkish wedding celebration in August. Here is the recipe for a simple summer snack.















RECIPE: Kabak Mücveri - Turkish Zucchini Fritters

Ingredients:
4 medium zucchini
1 large onion, diced
1 or 2 eggs
1/4 cup AP flour
Additional Wondra flour, optional
Pinch of baking powder
fresh parsley, chopped
fresh mint, chopped
fresh dill, chopped
2 t. ground cumin
s+p
sprinkle of red pepper flakes
vegetable oil for frying

Process:
Wash the zucchini but don't peel them and shred on a cheese grater into a bowl.  Add a bit of salt to the zucchinis, toss, and leave in a colander over the bowl. After 15 minutes, squeeze out the excess water from the zucchinis and transfer to a new bowl.

Add the diced raw onion, 1 egg to start, chopped parsley, mint, dill, cumin, a few grinds of black pepper, the red pepper flakes to the strained zucchini and mix well in the bowl.

Add the flour and baking powder to the zucchini mixture. You may need to adjust the amount of flour or egg you put in. The mixture shouldn’t be too runny or too pastey.

Heat the oil in a deep frying pan and bring to approximately 325-degrees F.

Using a tablespoon, take one scoop of the mixture and form a small patty in your hand. Squeeze out excess liquid. Dust with Wondra flour on both sides then carefully place into the hot oil.

Fry both sides until golden brown. Remove from the oil with a spider then place on paper towels to soak up extra oil. They will be very hot so let them rest a minute or two but try to serve shortly after cooking to keep crispiness.

I served these zucchini fritters with a Greek yogurt dipping sauce called tzatziki.