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).
- 1⅓333 pound zucchini
- sea salt
- 1 small onion, grated
- 1 clove garlic, peeled and minced
- 4 ounce feta, crumbled
- ¼ cup dill, finely chopped
- 2 tablespoon flat-leaf parseley, leaves
- 2 eggs, well beaten
- ⅓ cup all-purpose flour
- 2 tablespoon rice flour
- fresh ground black pepper
- oilive oil, for frying
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.