Kabak Mücver (Turkish Zucchini and Feta Fritters)

Method

1. 1
   • zucchini700 g
   • salt1 tsp

   Salt the grated zucchini — Grate the zucchini on the coarse side of a box grater straight into a colander, toss it with the salt and leave it over the sink for 15 minutes. A surprising amount of water runs out on its own.

   ⏱15 min
2. 2
   • zucchini700 g

   Wring it bone dry — Tip the zucchini into the middle of a clean tea towel, gather it into a bundle and wring it out hard over the sink. Squeeze until nothing more comes, then squeeze again — this one step decides whether you get crisp fritters or soggy ones.

3. 3
   • zucchini700 g
   • spring onion4
   • fresh dill2 tbsp
   • fresh parsley2 tbsp
   • feta150 g
   • egg3
   • wheat flour90 g
   • baking powder½ tsp
   • black pepper½ tsp

   Mix and rest the batter — Put the squeezed zucchini in a bowl with the spring onions, dill, parsley, feta, beaten eggs, flour, baking powder and black pepper, and fold together with a fork until just combined. Let the batter stand for 10 minutes so the flour hydrates; it should sit in a heaped spoon without running.

   ⏱10 min
4. 4
   • olive oil5 tbsp

   Fry the fritters — Heat 2 tablespoons of the olive oil in a large frying pan over medium heat. Drop in heaped tablespoons of batter and flatten each to about 8 cm across, frying 3 minutes a side until deep gold and lacy where the edges have caught. Work in batches, adding oil as you go, and drain on a wire rack rather than paper so the undersides stay crisp.

5. 5
   • salt1 tsp
   • Greek yogurt200 g
   • garlic1
   • lemon1

   Whisk the garlic yogurt — Stir the Greek yogurt with the crushed garlic and a pinch of salt. Pile the fritters on a warm plate and serve hot or at room temperature, with the garlic yogurt for dipping and lemon wedges to squeeze over.