These plump, pan-fried fritters, which are traditionally served warm or at room temperature as part of a Turkish mezze spread, are perfect for late summer and early fall, when fresh zucchini is in abundance. This recipe is based on a version that cookbook author Yasmin Khan enjoyed at the London Turkish fireside restaurant Testi.
Featured in: “The Unifying Power of London’s Turkish Grill Houses.”
- Large Bowl
- Large Baking Sheet
- Paper Towels
- Large, Heavy Skillet
- Slotted Spoon or Spatula
- 3 medium zucchini, coarsely grated (4 cups)
- 1 1⁄2 tsp. kosher salt, divided
- 4 large eggs, beaten
- 1⁄2 cup plus 2 Tbsp. all-purpose flour
- 3 medium scallions, finely chopped (⅓ cup)
- 1⁄4 cup finely chopped fresh dill
- 2 large garlic cloves, finely chopped (1 tsp.)
- 1 tsp. ground coriander
- 1⁄2 tsp. ground coriander
- 1⁄2 tsp. sweet paprika
- Freshly ground black pepper
- 5 oz. feta, crumbled (1 cup)
- Canola or sunflower oil, for frying
- Labneh or thick plain yogurt, for serving
- Lemon wedges, for serving
- Set a colander in the sink and add the zucchini. Sprinkle 1 teaspoon kosher salt over the zucchini, toss gently to combine, and set aside to drain for 30 minutes. Use your hands to squeeze the zucchini to remove as much liquid as possible.
- To a large bowl, add the zucchini, eggs, flour, scallions, dill, garlic, coriander, and paprika, and mix well with a spatula. Add remaining salt, a generous pinch of black pepper, and the crumbled feta, and fold in gently to incorporate without breaking up the feta too much.
- Set the batter by the stove. Line a large baking sheet with paper towels, and set it by the stove as well. To a large, heavy skillet, pour oil to a depth of ¼ inch and set over medium-high heat. Once hot and just barely beginning to smoke, spoon a few 2-tablespoon-size scoops of batter into the oil (avoid overcrowding). Lightly press each fritter down with the back of a spoon, flattening it slightly. Cook, turning once, until the fritters are golden and crisp on both sides, 5–6 minutes total.
- Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet. Continue cooking the rest of the batter. Serve warm or at room temperature, with labneh and lemon wedges.