Zucchini Fritters with Dill

Name: Zucchini Fritters with Dill
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 16 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 600 g zucchini; sea salt; 1 small onion; 1 small garlic clove; 100 g feta cheese; 0.25 cup dill; 2 tbsp parsley; 2 eggs; 0.5 cup plain flour; 2 tbsp rice flour; black pepper; olive oil; lemon wedge

A Turkish meze of zucchini, feta cheese and lemon wedge, seasoned with clove and cooked in a pan.

40 min · Serves 16 · Medium

Method

Start cooking mode

Time: Prep 35 min · Cook 5 min · 40 min total
Difficulty: medium

1
Grate the zucchini coarsely and put grated zucchini into a colander. Sprinkle lightly with salt and toss, then leave zucchini for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can, pat dry with kitchen paper and leave to dry on paper for 5 minutes.
2
Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift in 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 with a yoghurt sauce and lemon wedges.
2 min