I love cooking and trying foods inspired by the places I visit. My most recent holiday was to Turkey and on my second night in Cappadocia we dined at an amazing restaurant called Topdeck cave restaurant (I’ll review this separately). On the mezze plate was a zucchini fritter I just knew I had to try making when I came home.
From the recipes on the web, I saw the main herbs used to flavour it are parsley, mint, and dill. I didn’t have dill so I excluded that from this recipe. Still turned out tasty so you can totally add it in or leave it out when you make yours.
I also added some chilli. Chilli isn’t commonly used in Turkish cuisine but it is in mine. This addition is optional so if you know kids are going to eat then don’t add it in. I also always have lemons in my fruit bowl so added the zest of half a lemon. I find lemon and zucchini a match made in heaven.
It’s tasty, moreish, and light.
Try my recipe and let me know how it turns out. The great thing about this recipe is that it’s quite forgiving. You can adapt it to suit your own tastes.
- 4 medium zucchinis, grated
- 3 eggs
- Half a red onion, diced
- 1 red chilli, finely chopped
- 1 clove garlic, minced
- Handful of parsley
- Handful of coriander
- Tablespoon of mint
- 1 cup of crumbled feta cheese
- 1.5 cups flour
- 1 teaspoon baking powder
- 1 tsp cumin
- Oil for frying
- Grate zucchini, add to colander and sprinkle with salt. Allow it to sit for a bit.
- After 10 to 15 minutes, squeeze the excess moisture out of the zucchini and add this to a mixing bowl.
- Add in the onion, chilli, herbs, feta, seasoning and combine.
- Mix in the eggs and then slowly add in the flour and baking powder until a nice batter is formed.
- Heat some oil in a pan to shallow fry.
- Drop tablespoon fulls into the oil and fry until golden on each side.
- Serve with yogurt or dipping sauce of your choice.
- Red onion can be substituted for spring onion.
- Dill can replace coriander.
- Chilli is optional.