Thursday, October 3, 2013

Turkish Zucchini Fritters عجة الكوسة على الطريقة التركية

The zucchini/courgette/koussa season is almost over. Everytime I go to my local farmers market I just stock up on these babies. Zucchinis come in different forms and you can enjoy them in so many ways. Last year, in the peak of the zucchini season, my lovely neighbors gave me zucchini from their garden. Who can say no to freshly picked zucchini! I had some French Feta cheese and organic eggs in the fridge, and fresh dill in my garden. I immediately thought of this recipe. You can make it in advance and heat the fritters in the oven.

Serves 4 – 6 
Preparation time: 30 minutes Cooking time: 25-30 minutes

3 medium zucchini (courgette), grated
150 gr / 6 oz feta cheese, crumbled
1/2 medium onion, finely chopped
3 green (spring) onions, finely chopped
3 garlic cloves, finely chopped
1 bunch dill, finely chopped 
3 eggs, beaten
45 ml / 3 tablespoons all purpose (plain) white flour
Pinch of paprika or red pepper flakes (optional)
Salt and ground black pepper to taste
Canola oil (or sunflower oil) for shallow frying

  • Place the grated zucchini in a colander, sprinkle with a little salt and leave to drain for 15 minutes. This is important because you dont want the fritters to be soggy fro the water. In a separate bowl, crumble or grate the feta cheese.
  • Using a tea towel, squeeze out any excess water from the zucchini and put in a bowl.
  • Transfer the flour to a large bowl and beat in the eggs. Add the remaining ingredients, season with salt and pepper while keeping in  mind that Feta cheese is salty. Mix well into a batter 
  • In a frying pan, heat enough oil to shallow fry. Using a tablespoon, drop the spoonfuls of batter mix into the hot oil. Fry over a medium heat on both sides until golden brown. Remove with a straining spoon and drain on absorbent kitchen paper towel
This dish can be enjoyed warm or you can make it in advance, and serve as a cold meze. Garnish with sprigs of dill and accompany with garlic infused yogurt


1 comment:

  1. they look absolutely gorgeous Nadine, thank you so much for featuring my recipe!:)