Zucchini Fritters from Turkey (Kabak
3/4 pounds small zucchini, grated (Makes about 2 cups)
4 ounces crumbled feta cheese (about 1/2 cup)
1/2 cup all-purpose flour
1/2 bunch scallions, trimmed and finely chopped, white parts only (about 1/4 cup)
1 tablespoons finely chopped fresh Italian parsley
1 tablespoons finely chopped fresh dill
1 teaspoon paprika
3/4 cups light olive oil or vegetable oil
Freshly ground black pepper
Sprinkle the grated zucchini with salt.
Drain it in a colander for 15 minutes. Squeeze out the excess juice.
Transfer the zucchini to a large bowl.
Add scallions, dill, parsley, eggs and paprika to the zucchini. Mix well.
Season with salt and pepper. Stir in the feta cheese and flour, a little at a time, incorporating them well.
Heat the oil in a skillet. Lower the heat to medium.
(Do not go over 370 degrees F or 190 degrees C. Olive oil might scorch at higher temperatures.)
Scoop out tablespoonfuls of the zucchini mixture and gently drop them into the hot oil.
Do not crowd the fritters in the skillet. Fry, turning occasionally, until they're golden brown all
over. (about 5 minutes.)
Drain the fritters on paper towels. Serve
Makes 3 servings
Nutrition Information (Per serving)
Fat: 25 grams
Calories from fat: 62 percent
Carbohydrates: 21 grams
Protein: 14 grams
Fiber: 2 grams
Cholesterol: 141 milligrams
Sodium: 475 milligrams.