Zucchini fritters that are golden brown on the outside and moist inside are very achievable. Zucchini fritters with a Turkish twist are what weʼre wanting here.
When zucchiniʼs are in our garden they grow at a rate of knots. Weʼre often found mixing up a batch of these scrumptious fritters.
Feta cheese, mint, ground cumin, coriander, garlic and turmeric are added for a real flavour boost. Served with a creamy yogurt, preserved lemon, garlic and fresh mint dressing and youʼve really upped the flavour boost.
Besan or chickpea flour is made from ground dried chickpeas. Naturally gluten free and high in fibre it is a much healthier choice than wheat flours.
Thick and creamy Greek yogurt is mixed with fresh mint, finely chopped preserved lemon, salt and pepper makes for a delicious topping for these fritters whether theyʼre served hot or cold.
Zucchiniʼs are full of water. Sprinkling salt over the grated zucchini and tossing them for 10 minutes over a colander releases a lot of this water. You then need to tightly squeeze the salted zucchini to release even more water before using them.
Try to get as much water squeezed out as possible to achieve a crispy fritter rather than a soggy fritter.
What to serve fritters with
Zucchini fritters are a great all rounder for breakfast, lunch or dinner. Served with poached eggs for breakfast, a light rocket salad for lunch and grilled lamb chops for dinner. That’s just for starters. Team them up with whatever takes your fancy.
Check out some other winning vegetable recipes
- cauliflower with blue cheese gratin
- cauliflower soup with burnt butter – gluten free
- Brussels sprouts with bacon, onion and garlic
- egg and bacon potato salad
What’s your favourite fritter recipe? We would love to hear from you in the comments below.Print
Golden brown on the outside with a moist centre. These zucchini fritters take on a Turkish twist with the addition of feta cheese, ground cumin and coriander along with fresh mint and garlic. Served with a delicious rich creamy yogurt dressing with preserved lemon and mint. Give them a try!
- 2 pound (1 kg ) zucchini grated
- 1 tablespoon plus 1 teaspoon salt
- 1 large red onion finely diced
- 3 teaspoons ground coriander
- 3 teaspoons ground cumin
- 2 teaspoon turmeric powder
- 4 cloves garlic minced
- 4 ounces (120 g) feta cheese crumbled
- 1/4 cup chickpea (besan) flour
- 1 teaspoon baking powder
- 2 large eggs
- large handful fresh mint leaves chopped
- freshly ground pepper
- 1 cup Greek yogurt
- 1/2 preserved lemon, flesh removed, rinsed and finely chopped
- large handful fresh mint finely chopped
- 1/2 teaspoon salt
- freshly ground pepper
- grate zucchini and place in sieve or colander over a bowl
- sprinkle 1 tablespoon of the salt over and toss to distribute
- leave to drain over colander or sieve for 15 minutes
- squeeze zucchini to remove as much liquid as possible and place in a clean bowl – see notes
- finely dice the onion
- place onion in bowl with zucchini
- crumble feta cheese into bowl
- add ground coriander, cumin, turmeric, and garlic and mix through
- add besan flour, baking powder and eggs
- toss in mint, 1 teaspoon salt and freshly ground pepper and mix thoroughly
- put oil in large frypan and heat to medium
- scoop or spoon fritter mixture into frypan
- lightly flatten fritters
- fry on one side till golden brown
- turn fritters and fry second side till golden
- drain fritters on a plate lined with kitchen towel
- serve and enjoy!
- mix all ingredients in a bowl till mixed thoroughly
- squeeze grated zucchini either by hand or mound into a sausage shape on a clean tea towel and twist ends and squeeze till all the moisture is released
- by removing as much moisture as possible makes for non soggy fritters
- Category: vegetables
- Method: frying
- Cuisine: Middle Eastern
Keywords: Zucchini fritters with a Turkish twist