by Greg and Lucy Malouf
from Turquoise: A Chef’s Travels in Turkey
(Chronicle, 2008)
Makes 16
These little fritters are a very popular mezze dish in Turkey, and are often served at room temperature. They also make a great family supper, hot and crisp from the pan and served with lemon wedges and a yoghurt-based sauce, such as Cacik or Haydari. Better still, they are a great way of using what otherwise can be a rather dull vegetable.—Greg and Lucy Malouf
convert Ingredients
1 1/3 pounds zucchini
Sea salt
1 small onion, grated
1 small clove garlic, finely chopped
4 ounces feta, crumbled
1/4 cup finely chopped dill
2 tablespoons finely chopped flat-leaf parsley leaves
2 eggs, well beaten
1/3 cup all-purpose flour
2 tablespoons rice flour
Freshly ground black pepper
Olive oil
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Directions
1. 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.
2. 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.
3. Heat a little oil in a non-stick 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 kitchen paper and serve piping hot.
Recipe © 2007 by Greg and Lucy Malouf. All rights reserved.
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Recent rains having produced a garden surplus, I needed a new zucchini recipe. Since I had dill, too, this was a natural. The fritters made a great side dish, but they could also serve as a light lunch. Martin, the veggie-phobe, gobbled them up. The mixture seemed a little wet, but I fried them anyway. My fritters were not the neat little balls in the photo, but they were so good I didn’t care.
Hi Cindi, if I didn’t know that you are a professional cook, I’d ask if you squeezed the zucchini out sufficiently. So instead I’m wondering if 2 eggs were too many? I can’t imagine what else the wetness could have been attributed to. Any thoughts?
Hi Linda, It’s possible I should have squeezed a bit more, but I think that a little wet (really it was just a little) is right for this batter. The results were perfect. I meant my comment more on the order of “don’t be afraid to drop this mixture in hot oil” advice. They didn’t spatter excessively or fall apart and they fried up nicely golden and crisp.
Aha! Thanks for the clarification. When you said your fritters weren’t neat little balls, I thought you were attributing it to the mixture being too wet. Got it now.
But there is a word of warning to anyone putting a wet mixture onto hot oil. Be careful as it might spatter and spit a bit.