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Zucchini Fritters with Dill

Zucchini Fritters with Dill
By jgreghenry Published February 23, 2010

Description

These little fritters are a popular Turkish meze. They are good hot or at room temperature served with lemon and Haydari sauce (see recipe section).

Prep time: 30 minutes
Yield:1 ()

Ingredients:

  • 1.33333 lb zucchini
  • 0 sea salt
  • 1 small onion, grated
  • 1 clv garlic, peeled and minced
  • 4 oz feta, crumbled
  • 0.25 c dill, finely chopped
  • 2 T flat-leaf parseley, leaves
  • 2 eggs, well beaten
  • 0.333333 c all-purpose flour
  • 2 T rice flour
  • 0 fresh ground black pepper
  • 0 oilive oil, for frying

Summary

Yield
Servings
Source

Turquoise: A Chef's Travels Through Turkey

Prep time30 minutes
RecipeVegetarian
Ingredientszucchini rice flour parsley onion olive oil garlic feta eggs dill all-purpose flour

Directions

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.

Mix the zucchini with the onion, garlic, feta, herbs and eggs in a large bowl. Sift on the flours, then season with pepper and stir to combine.

Heat a little olive oil in a nonstick 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 paper towels and serve piping hot.

Notes:

makes 16

Source:

Turquoise: A Chef's Travels Through Turkey