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Turkish Zucchini Fritters

Flavorful zucchini fritters with feta and fresh herbs.Yield: 10 (3 inch) fritters

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 5 people
Course: Appetizer
Cuisine: Turkish

Ingredients

  • 1 medium zucchini, , coarsely grated (about 2 c grated)
  • ½ tsp salt
  • 1 shallot, minced
  • 1 egg, lightly beaten
  • 2 oz feta cheese, crumbled
  • 1/3 c buckwheat flour*
  • 1 Tbsp fresh dill, chopped, or 1 tsp dry
  • 1 Tbsp fresh parsley, chopped, or 1 tsp dry
  • 1 Tbsp fresh mint, chopped, or 1 tsp dry
  • 1 tsp paprika
  • ½ tsp dried red chili flakes
  • vegetable oil (for frying)

Instructions

    Cup of Yum
  1. Mix grated zucchini and salt together in a strainer. Place over a bowl and let the zucchini drain for 20-30 minutes. Once the zucchini has drained, rinse it and pat it dry with a clean towel.
  2. In a medium bowl mix grated zucchini together with the remaining ingredients (except the vegetable oil).
  3. Pour vegetable oil into a cast iron skillet (or other heavy-bottomed frying pan), so that the bottom of the pan is just barely coated with an even layer. Heat the oil over medium high heat.
  4. Reduce the heat to medium and scoop ¼ cup of the zucchini mixture into the pan. Press the patty flat. Continue until the pan is full of fritters, but none are touching. Cook the fritters for 2-3 minutes on each side, until golden. (You may need to reduce the heat to medium low as the pan continues to heat.)
  5. Remove the fritters from the pan and place onto a paper towel lined plate. Keep the cooked fritters warm in a low oven while you continue cooking the rest of the batter.
  6. Serve the fritters warm with yogurt or cacik as a dipping sauce. (See recipe below.)

Notes

  • *Buckwheat flour adds a dark color and a deep, nutty flavor to these fritters. Whole wheat flour can be substituted if you like, but you will notice a slight change in color and a lighter flavor.