Zucchini Fritters (Kabak Mücver)

Zucchini is one of my favorite summer vegetables and these fritters are great as meze or as a meal on their own. You can also make sandwiches for an easy and tasty lunch. Wholewheat sandwiches made with zucchini fritters, feta or hellim cheese and tomato are to die for!

INGREDIENTS

•  4 zucchini (medium)
• 1 onion (big) (finely diced) or 8 spring onions (finely chopped)
• 3 eggs
• 4 heaped tbsp flour
• 1 package/10 gr baking powder
• 10-15 fresh parsley sprigs (finely chopped)
• 10-15 fresh mint sprigs (finely chopped)
• 10-15 fresh dill sprigs (finely chopped)
• 2 tsp ground cumin
• Black pepper to taste
• Red pepper flakes to taste
• Salt to taste
• Oil for frying

- Peel the zucchinis, grate or cut into brunoise which is what I prefer. Add a little bit of salt to the zucchinis. This will allow the them to give off their excess water. After 15 minutes or so, using a tea towel squeeze out the excess water from the zucchinis and transfer to a new bowl.

- Add the finely diced onion, eggs, parsley, mint, dill, cumin, black pepper, red pepper flakes and mix well.

- Add the flour and baking powder to the zucchini mixture. You may need to adjust the amount of flour you put in. The mixture shouldn’t be too runny or too firm.

- Heat oil in a frying pan

- Using a tablespoon, take one scoop of the mixture and place it in the hot oil. Flatten it slightly and fry both sides until golden brown

- Place them on paper towels to drain excess oil

- Serve with garlic yoghurt

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