Recipes for fritters appear in cookbooks dating back to the Ottoman period. In contemporary Turkish cuisine, fritters are usually made with zucchini. When stuffed zucchini is made at home, there are definitely zucchini fritters at the next meal. The scooped out zucchini flesh combined with a few other ingredients would be transformed into fritters, a typical example of Turkish cuisine’s zero-waste approach. Although fried, zucchini fritters are extremely light and have a fresh taste. This freshness is due to the abundance of scallions, parsley and dill, and sometimes also mint added to the batter. Usually white cheese mashed with a fork is also added to the ingredients. Recently, the oven-baked version has also become quite popular.
- 3 zucchini, finely scraped and grated
- 5-6 scallions or 1 finely chopped medium onion
- ½ bunch parsley, finely chopped
- ½ bunch dill, finely chopped
- 3 eggs
- 60 g all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 250 ml olive oil
- Thoroughly mix the zucchini, scallions, parsley, dill, eggs, flour, salt and pepper to prepare a moist batter.
- Fry spoonfuls of the batter in the hot oil on both sides until golden brown.
- Transfer to a paper towel lined plate to absorb the excess oil.
- Serve with garlic yogurt.
These fritters can also be prepared with squash (pumpkin) or other types of vegetables. Instead of deep frying, fritters can also be baked in the oven on an oven tray lined with greaseproof paper.