Zucchini and Parmesan Fritters
First recipe for your Turkish Feast
These were simple little patties that I made for a dinner par
ty the other day. They were very tasty indeed. I served them with a mint yoghurt sauce. I just whizzed together in the food processor 4 tablespoons greek yoghurt with 4 tablespoons freshly chopped mint. Simple. Vegetarian. Healthy (ish).
1 small onion (coarsely grated)
300g zucchini (coarsely grated)
30g plain flour
1/4 teaspoon bicarbonate of soda
30g parmesan cheese (finely grated)
1 tablespoon fresh mint (or 1/2 teaspoon dried)
1 tablespoon fresh flat-leaf parsley
1/4 cup breadcrumbs
1 egg (lightly beaten)
1 teaspoon ground coriander
1 teaspoon salt
freshly ground black pepper
Olive oil for frying
Place the zucchini and onion in the middle of a clean tea towel. Twist it tightly and squeeze out as much liquid as you can. Put the zucchini and onion into a large bowl and combine with all the other ingredients and mix well.
Heat 3cm olive oil in a large frying pan. When hot but not smoking add heaped tablespoons of the mixture to the pan in batches. Let them sizzle and brown on one side (about 1-2 minutes), turn and brown on the other side. Drain on paper towels briefly then serve.
Serve with a mini wedge of lemon, some of the yoghurt sauce (above) and little salad for a starter. Or to accompany meat or fish as a main