Updated: May 11
We frequently eat these with Haydari (garlicy yogurt) and Rakı. One key thing about the process of making these fritters is after grating the zucchini, salt it and let it set for 30 minutes and then put in a dishtowel and squeeze the life out if it! No seriously, all that water needs to come out or else the fritters will burn before the are cooked. This recipe makes about 15 fritters: Here is what you need
preptime: <30 minutes
cooktime: <30 minutes
serves: 4 with other sides
2 large zucchini finely grated (about 4 cups)
1 large onion finely grated (about 1 cup)
1/4 c finely chopped parsley
3 tsp. finely chopped fresh dill
3 tsp. finely chopped fresh mint
2 tsp. oregano
1 tsp. Thyme
2 tsp. dried marjoram
3 T crumbled feta cheese
1 c all purpose flour
1/2 tsp baking powder
1/4 c buttermilk or yogurt
oil for pan frying
Finely grate zucchini into a bowl and apply a generous sprinkle of kosher salt. Let set to draw out water for about 30 minutes. Drain the water and put zucchini in a clean dish towel. Bring the ends together and SQUEEZE SQUEEZE SQUEEZE! Make sure all the water is out of the zucchini. It will appear on the drier side.
Place in a bowl with other ingredients and stir until thoroughly combined. Set aside.
In a skillet or frying pan bring vegetable oil up until it shimmers. With two spoons or a 2 oz scooper, scoop the mix into the hot oil and fry for a few minutes before pressing down to flatten. Fry a few minutes on both sides until nice and brown. Drain on paper towels.
Serve with yogurt in which two cloves of crushed garlic and chopped dill have been added.
These keep unbelievably well for a day or two - just heat them up in the oven and serve.