Wednesday, October 21, 2009

Turkish Zucchini Fritters

I recently had the opportunity to work a wedding that featured Turkish cuisine, prepared by the author of this beautiful cookbook. His mostly vegetarian menu, was wonderful. It featured lamb and chicken kabobs, spinach triangles, Mediterranean salsa, humus varieties, pitas, tabouli, and zucchini fritters. Along with two vegetarian soups that started off the service.

Chef-owner Özcan was born and raised in Turkey, a beautiful and exotic Mediterranean country whose many marvels include traditional cuisine that is recognized by food connoisseurs as among the finest in the world. Rooted in a diverse cultural history (Turkey is the cradle of many civilizations) Turkish cooking is characterized by infinite variety and a range of distinctive flavors - from subtle to spicy. At the core of it all is commitment to freshness and the firm belief that eating is, after all. one of life’s greatest pleasures.

With Sultan’s Kitchen, Özcan brings the best traditions of Turkish cooking to Boston. The menu reflects his 40 years of classical cuisine experience, including his tenure as chef in some of the finest restaurants in Europe and Turkey.

I knew after tasting the Zucchini Fritters, I would have to replicate them. They were easy and delicious. I added the addition of a Dill Yogurt Sauce: with dill, garlic, and Greek yogurt.



Zucchini Fritters
• 1 1/2 pounds zucchini, grated (use big holes), about 4 to 5 cups
• 2 to 3 teaspoons kosher salt
• 1 bunch scallions, chopped well (use both white and green parts)
• 2 cloves garlic, minced
• 8 ounces feta cheese, crumbled
• 1 cup flour
• 3 eggs
• 2 tablespoons chopped fresh dill
• 1/4 cup chopped fresh parsley
• 2 teaspoons finely chopped fresh mint
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• Olive oil for frying

DIRECTIONS


**1. Grate zucchini into a bowl and stir in kosher salt. Place in a fine mesh sieve and let stand for 30 minutes.

**2. In a large bowl, mix together remaining ingredients. Using your hands, squeeze the excess water from the grated zucchini and add to the large bowl.

**3. Coat a hot skillet with olive oil. Spoon out zucchini mixture to form patties. Cook the fritters until they are golden brown, approximately 4 to 5 minutes per side.

**4. As you cook the fritters in batches, transfer the ones that are done to a warm platter in the oven. Serve with dill infused yogurt sauce.

3 Others Say::

. said...

Ooooh! It must be good!
Alfazema

suburbangrandma said...

This recipe sounds wonderful.
I would have to try it without the mint, hopefully it will still taste great.

Thanks for sharing!!!

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