The Sagra di Zucchini continues at Casa Morgana as the crop picks up speed, and it’s a race to snare modest sized zucchini before they turn into giants. Zucchini fritters make a very satisfying and economical lunch, but rely on a couple of other key players- abundant herbs and good quality fetta cheese- to push the flavour from bland to gustoso. There are many varieties of fetta available in Melbourne, especially in the Greek delicatessen at fresh markets. At last count, my favourite Supermarket Deli in Brunswick stocked around 12 varieties. As this dish only requires a small chunk, I prefer to use Dordoni fetta, while I’m happy enough to use cheaper fetta cheese in Spanakopita or Tiropita.
Mucever, Zucchini Fritters Turkish style.
- 700 gr zucchini, coarsely grated
- 1 bunch spring onions/green onions/scallions white and green finely chopped
- 170 gr fetta cheese, crumbled
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose/plain flour ( try chick pea flour for a GF version)
- olive oil for frying.
- Place the zucchini in a colander and sprinkle with 1/2 teaspoon of salt. Let it sit for 1 hour to drain. Lightly squeeze out the moisture and dry with paper towels.
- Place the zucchini in a large bowl and mix in the spring onions and herbs. Then add the eggs and mix well. Finally sprinkle over the flour and mix. Add salt and pepper.
- Heat a large skillet or frying pan containing a thin film of oil. Drop tablespoons of the batter into the oil, spreading them to make thin, small pancakes. Cook until golden brown on both sides.
- Serve hot with yogurt and mint sauce.
This recipe is from my favourite cookbook, a battered copy of From Tapas to Meze, by Joanne Weir, 1995.