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Ive just cook up some of these tonight for dinner. The process is quite involved so allow yourself little extra time if needed. These turned out quite good and if you like zucchini, you probably will love these. And the carrots seem to be optional but I decided to try it with carrots anyway.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients:
zucchini, grated, 2 (about 600-700 g / 20-25 oz),
carrots, finely grated, 2 (about 150-200 g / 5-7 oz)
spring onions, coarsely chopped, 4 tbsp
fresh dill, coarsely chopped, 4 tbsp
feta cheese, crumbled, 200 g /7 oz
whole wheat flour, sifted, 1 cup
eggs, 2
red flaked paprika, 1 tsp
salt, 1 tsp
olive oil for frying
Greek yoghurt for serving
Directions:
- Prepare the batter. In a colander combine grated zucchini and salt and set aside for 10 minutes (while you are chopping herbs). Squeeze the zucchini with your hands to remove excess of liquid. Add finely grated carrot (there is no carrot in the original recipe but I like to add a bit of orange color to the otherwise green mixture), coarsely chopped spring onions and dill, crumbled feta cheese and paprika. Mix well. Add sifted flour and eggs and mix into a homogeneous substance.
- Fry the fritters: Preheat a cast iron pan and oil it. Make sure the oil does not burn or so would your fritters. When a drop of water jumps and sizzles in the pan, you are ready. Take a tablespoon of the batter, place on the frying pan and flatten it. Repeat to fit in as many fritters as the pan allows. Fry until golden brown on both sides shaking the pan now and then. Use two wooden spatulas to turn sides as these fritters are rather gentle. Place the cooked fritters on a paper towel to remove the excess of oil.
- Final touch: These fritters can be served hot or cold and go nicely with Greek yoghurt.
Recipie from Olga Tikhonova- "Delicious Istanbul" blog
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