Famous Turkish or Greek Zucchini Fritters
If you ever been to Turkey you recognise them as a Mucver in local Turkish restaurants.
When you come from one of that Mediterranian country that relies on lots of vegetables in their cuisine, zucchini (we call them courgette in the UK) pastry (or we can call them fritters) will be top of your list. They are fresh tasty and goes with anything as a side dish. You can create your pastry replacing eggs with almond milk and have them for vegan food lovers, can serve them with any type sauces as a starter or excellent choice for your perfect BBQ parties.
The word fritter sound something heavy and deep-fried, believe me, these zucchini fritters are as fragrance, tasty and light as can be.
INGREDIENTS
1 cup: 200ml
- 2medium zucchini grated
- 1teaspoon salt
- 2medium eggs (if the recipe is for vegan replace the egg with almond milk)
- 3spring chopped onions
- 2tablespoons chopped dill
- 2tablespoon chopped fresh mint
- 2tablespoon chopped fresh parsley
- 1 teaspoon dry mint
- 1/4 teaspoon black pepper
- 1cup all-purpose flour +extra if needed
- 1teaspoon baking powder
- Frying oil
INSTRUCTIONS
- Grate the zucchini on the large side of the grater. Transfer the grated zucchini to a large bowl.
- Mix all your ingredients then add the flour and mix it all.
- Heat the oil in a large non-stick skillet over high heat then drop down to medium heat. Drop 1tablespoon into the pan, using your spoon to press the batter on the middle into wide fritters. Fry until golden brown on both sides, transfer the pastries to a paper towel-lined plate. Add a bit more oil to the pan if necessary, then repeat with the remaining batter.
In Turkey, restaurants serve them with yoghurt dip. It may sound strange that I love to have my fritters with homemade jam. Let see would you like them?
