Kabak Mücveri (Turkish Zucchini Fritters) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment. Ingredients:
1 lb zucchini |
1/2 cup chopped green onion (spring) |
1 small yellow onion, grated |
1/2 cup fresh dill, chopped |
4 tablespoons fresh flat-leaf parsley, chopped |
1/2 cup kasseri cheese, grated or 1/2 cup feta cheese, crumbled |
4 eggs, slightly beaten |
1 cup all-purpose flour |
fresh ground pepper |
olive oil, for frying |
Directions:
1. Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
2. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
3. In a large sauté pan over medium-high heat, pour in oil to a depth of 1/4 inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.
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