Nothing delights me more than a new Turkish cooking adventure. Okay, maybe not nothing. But for a Monday evening, this one did pretty well.
This was a real Turkish recipe, so the fact that the fritters tasted like summer and ocean and family didn’t come as a surprise to me. But I’m pretty sure you can just add parsley, paprika, olive oil, and feta to anything and make it taste Turkish. Parsley more than anything, though.
– 2 zucchinis, grated
– 1 sweet potato (grated) – or use two carrots and achieve the same orange color
– 1 cup whole wheat flour
– 2 eggs
– a bunch of chopped scallions (white parts only)
– a bunch of chopped parley
– a bunch of dill
– 7 oz. crumbled feta cheese
– salt, pepper, and paprika to taste
– Greek yogurt and more chopped scallions for serving
– olive oil for frying
After grating the zucchini, put them into a coriander with some salt and squeeze the excess liquid out of them. Switch them over into a big bowl and add all the other ingredients. Mix well.
As always, I take the most appetizing pictures. Food photography – now there’s a course I should have taken in grad school. But they didn’t offer that. So I blame them.
Next, heat up the oil in the largest frying pan you have. When it’s hot enough, add as many fritters as you can. Just add a loaded tablespoon of “dough” for each one – these should be pretty thin and not too large.
Fry each side until golden brown. I used two spatulas to flip them just to be safe. Oh, also, I shook the pan now and then to make sure they were getting enough oil. When you’re done with the first batch, place them on a paper towel and place another one on top to soak up some of the oil. This becomes less necessary as the oil in the pan depletes with every batch.
These were a big hit. The feta is an amazing addition. I’d say they are a perfect light dinner for a week night, or you could serve them as an appetizer/take them to a potluck. I think they are sure to impress, so what are you waiting for?