Happy St Paddy’s Day, Internets! In honour of the day everyone becomes a little bit Irish – or if you live in most places along the eastern seaboard of America-land everyone becomes a lot bit Irish – I present to you a recipe from a Turkish cookbook. Wait, that doesn’t sound quite right. I present to you brilliant green fritters that just so happen to come from a Turkish cookbook. That’s a bit better.
St Paddy’s Day is a pretty important day to me – especially this year – but more on that another time. For now we have Zucchini Fritters. They are bright and light, perfect for brunch with a poached egg and Turkish Baked Beans, lunch with some smoked salmon or dinner with any other protein you could imagine. The fresh herbs add an extra punch of flavour and the batter is nicely balanced, containing more zucchini than flour and egg.
This is the first of the three recipes from our Turkish Brunch Feast that I’ll be sharing with you over the course of my Turkish Flavours cookbook giveaway – they’re a great way to begin. Oh, you don’t know about the giveaway?… Go on, go enter, the recipe will be here when you get back.
Adapted from Turkish Flavours by Sevtap Yuce
3 zucchini – coarsely grated [approx 2 1/2 c]
1 tsp sea salt
1 large brown onion – finely diced
packed 1/2 c chopped fresh flat leaf parsley
3 Tbsp chopped fresh dill
2 eggs – lightly beaten
3 Tbsp whole wheat flour
cracked black pepper
Oil and oil spray for cooking*
Thick natural yoghurt to serve
Toss grated zucchini with the sea salt, place in a colander and allow to drain* for 20 minutes or so. Squeeze remaining liquid from the zucchini and place in a large bowl – do not rinse.
Add all other ingredients and stir to combine well.
Cooking fritters in batches, heat a Tbsp or so of oil in large non-stick pan over medium-high heat. Drop 1/4 cup measures of the zucchini mixture into the hot pan, flatten slightly and cook for 2-3 minutes. Spray top of fritter with oil and flip gently. Cook for 2-3 more minutes. Repeat as necessary until all fritters are cooked.
Makes 10 fritters.
- It is quite important to salt and drain the grated zucchini so that your fritters are not too wet – almost a 1/2 c of liquid drained out of mine.
- The original recipe heats a cup of oil and fries off the fritters a Tbsp at a time. You could certainly do it that way. Just make sure your oil is hot enough that it cooks them quickly and doesn’t soak in.
- For Gluten-Free fritters, replace flour with your preferred GF flour blend.