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Zucchini Fritters with Dill
(recipe, Greg Malouf & Lucy Malouf)
These little fritters are a very popular meze 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 yogurt-based sauce, such as cacik or haydari. Better still, they are a great way of using what otherwise can be a rather dull vegetable.
- 1⅓ lb. zucchini
- Sea salt
- 1 small onion, grated
- 1 small clove garlic, finely chopped
- 4 oz. feta, crumbled
- ¼ cup finely chopped dill
- 2 Tbsp. finely chopped flat-leaf parsley leaves
- 2 eggs, well beaten
- ⅓ cup all-purpose flour
- 2 Tbsp. rice flour
- Freshly ground black pepper
- Olive oil
- 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.
- Mix the zucchini with the onion, garlic, feta, herbs, and eggs in a large bowl. Sift the flours over the mixture, then season with pepper and stir to combine.
- Heat a little oil in a nonstick 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 paper towels and serve piping hot.