These plump, pan-fried fritters, that are historically served heat or at room temperature as a part of a Turkish mezze spread, are excellent for late summer season and early fall, when contemporary zucchini is in abundance. This recipe is predicated on a model that cookbook writer Yasmin Khan loved on the London Turkish hearth restaurant Testi.
Featured in: “The Unifying Power of London’s Turkish Grill Houses.”
Gear
Zucchini and Feta Fritters
Serve these gentle, crispy fritters as a part of a mezze unfold, or alongside grilled meats.
Elements
- 3 medium zucchini, coarsely grated (4 cups)
- 1 1⁄2 tsp. kosher salt, divided
- 4 giant eggs, crushed
- 1⁄2 cup plus 2 Tbsp. all-purpose flour
- 3 medium scallions, finely chopped (⅓ cup)
- 1⁄4 cup finely chopped contemporary dill
- 2 giant garlic cloves, finely chopped (1 tsp.)
- 1 tsp. floor coriander
- 1⁄2 tsp. floor coriander
- 1⁄2 tsp. candy paprika
- Freshly floor black pepper
- 5 oz. feta, crumbled (1 cup)
- Canola or sunflower oil, for frying
- Labneh or thick plain yogurt, for serving
- Lemon wedges, for serving
Directions
- Set a colander within the sink and add the zucchini. Sprinkle 1 teaspoon kosher salt over the zucchini, toss gently to mix, and put aside to empty for half-hour. Use your fingers to squeeze the zucchini to take away as a lot liquid as potential.
- To a big bowl, add the zucchini, eggs, flour, scallions, dill, garlic, coriander, and paprika, and blend effectively with a spatula. Add remaining salt, a beneficiant pinch of black pepper, and the crumbled feta, and fold in gently to include with out breaking apart the feta an excessive amount of.
- Set the batter by the range. Line a big baking sheet with paper towels, and set it by the range as effectively. To a big, heavy skillet, pour oil to a depth of ¼ inch and set over medium-high warmth. As soon as sizzling and simply barely starting to smoke, spoon just a few 2-tablespoon-size scoops of batter into the oil (keep away from overcrowding). Calmly press every fritter down with the again of a spoon, flattening it barely. Prepare dinner, turning as soon as, till the fritters are golden and crisp on either side, 5–6 minutes whole.
- Use a slotted spoon or spatula to switch the cooked fritters to the lined baking sheet. Proceed cooking the remainder of the batter. Serve heat or at room temperature, with labneh and lemon wedges.
