- Active Time 15m
- Total Time 45m
Serves 8 as an appetizer, 4 as a side dish
Although these fritters are at their best when hot, in many Turkish cafés they are served at room temperature accompanied by the yogurt-cucumber sauce called cacik. Traditionally part of the meze course, they also make a nice side dish for seafood, poultry or lamb.
- 1 pound small zucchini, coarsely grated
- 1/2 pound feta cheese, or equal parts feta and kasseri or ricotta
- 6 green onions, minced
- 1/2 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh flat-leaf (Italian) parsley
- 3 eggs, lightly beaten
- 1 cup all-purpose flour
- Freshly ground pepper
- Peanut oil for frying
Companion recipe: Yogurt Cucumber Sauce
Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and pepper to taste. Stir to mix well.
In a deep frying pan over medium-high heat, pour in the peanut oil to a depth of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the batter into the oil, being careful not to crowd the pan. Fry, turning once, until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon or spatula, transfer the fritters to paper towels to drain. Keep warm until all the fritters are cooked.
Arrange the fritters on a warmed platter and serve hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
200 calories; 9g total fat; 105mg cholesterol; 354mg sodium; 20g carbohydrates; 3g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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