Yogurt often accompanies these Turkish fritters.
Recipe information
Yield
serves 4
Ingredients
1 pound zucchini, grated
1 large onion, coarsely chopped
Sunflower oil
3 eggs
3 tablespoons all-purpose flour
Pepper
A few sprigs of mint, chopped
A few sprigs of dill, chopped
7 ounces feta cheese, mashed with a fork
Preparation
Step 1
Grate the zucchini. Fry the onion in 3 tablespoons oil over medium heat, till soft and lightly colored. Add the grated zucchini and sauté, stirring, until soft.
Step 2
In a bowl, beat the eggs with the flour until well blended. Add pepper and the herbs and mix well. Fold in the feta cheese and the cooked onions and zucchini.
Step 3
Film the bottom of a preferably nonstick frying pan with oil and fry by the half-ladle or 2 tablespoons, turning over once, until both sides are brown. You can do a few at a time.
Step 4
Drain on paper towels and serve hot or cold.
