Thursday, July 30, 2009

Turkish Zucchini Fritters

This recipe is from, but was posted by Paul of Sacramento Epicureans and it sounded so good that I had to try it. They are really good, either hot or at room temperature with Tazaiki sauce and a squirt of lemon. I made this as a side dish but it would work well as an appetizer which is what I plan to make it for our annual reunion BBQ.
Kabak Mucveri (Turkish Zucchini Fritters)
1lb zucchini
1/2C chopped green onions (spring)
1 small yellow onion, grated
1/2C fresh dill, chopped
4 Tbs fresh Italian parsley chopped
1/2C Kasseri or Feta cheese crumbled
4 eggs slightly beaten
1C flour
salt and pepper to taste.
Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 min. Squeeze out moisture and pat with paper towel. ( I wrapped the zucchini in a tea towel and squeezed all the liquid out)
Place zucchini in a bowl, add the green and yellow onions, dill, parsley, cheese, eggs, flour, and salt and pepper. mix well.
In a large saute pan over medium heat, pour in oil to a depth of 1/4"; when oil is hot drop the batter in by heaping tablespoonfuls (or form patties)fry for 2 min. on one side or until browned then turn and fry until browned on the other side. Drain on paper towels. Repeat with the remaining batter.
Serves 6


Unknown said...

Looks delicious. When my zuchinni is ready, I shall try it. I planted a bit late but it is coming along.

Unknown said...

Ah, glad you liked them! I just made another batch and found that it is easier to pre-form them, before frying, they come out much rounder. Made a mint tzaziki sauce to go with them and they were delicious!

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