Savor the Flavor: 2 Turkish Zucchini Fritter Recipes You’ll Love!

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🥒✨ In today’s video, we’re diving into the world of delicious Turkish zucchini fritters, a perfect snack or side dish that’s both affordable and easy to make! 🌟 These fritters are not only a fantastic way to enjoy fresh zucchini, but they can also be enhanced with meat for a hearty main course that will satisfy your cravings. 🍖

Join us as we guide you through the simple steps to prepare these delightful fritters. With just a few ingredients, you’ll be whipping up a batch in no time! Plus, we’ll share a creamy yogurt dip recipe that perfectly complements the fritters, adding a refreshing twist to your meal. 🥣

Whether you’re hosting a gathering or simply looking for a tasty treat for yourself, zucchini fritters are a versatile dish that everyone will love! Don’t forget to like, share, and subscribe for more delicious recipes. Hit the notification bell to stay updated! 🔔

👉 Let’s get cooking!

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Ingredients:
Fritters:
3 medium sized zucchini
1/2 medium sized onion
2oz – 3oz all purpose flour
3 tbs finely chopped Dill or other herb you like (Summer herbs like Basil, Mint, Parsley or Coriander/Cilantro – something fresh)
Optional 2oz – 3oz feta cheese or a good half pound of ground meat (beef, lamb)
Salt and Pepper to taste
Optional red pepper flakes for some heat

Dip:
2 cups whole milk or greek yogurt
Salt and pepper to taste
1 clove of garlic, crushed
Optional: chopped summer herbs, a dash of cayenne or some lemon peel for a citrus tinge

Method:
➡️ Shred the zucchini on the coarse side of a box grater, mix in some salt and let sit in a colander for 10 to 20 min. Squeeze out as much water as you can
➡️ Shred the onion into the zucchini and mix (quickly to avoid tears)
➡️ Add the eggs, flour and herbs/seasonings
➡️ Add optional ingredients like feta or meat
➡️ In a high walled pan or pot, heat 1/2 inch of frying oil to 320 degrees
➡️ Use a spoon to shape fritters – they should be a little ragged for extra crispy bits
➡️ fry until golden brown on one side, turn over and fry golden brown on the other side.
➡️ Extract and place on kitchen towels to drain extra oil

➡️ Mix the yogurt with the rest of the dip ingredients.
➡️ Serve the fritters with the dip, add additional sides like salad or tomatoes if you make it a main course.
➡️ Enjoy!

Attributions:
Nigella Sativa Photo: By Mountainhills – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=48787611

Tags:
#ZucchiniFritters #TurkishCuisine #EasyRecipes #SnackIdeas #CookingWithVeggies #zucchinirecipe
#recipe #fromscratch #cookingfromscratch

Summer is here and that means vegetables are in abundance. I planted zucchini this year and now I need a lot of recipes to actually use them. To be honest, zucchini are not my favorite vegetable. They’re spongy and kind of flavorless. My wife will usually leave them on the plate for the most part. That however depends on how you prepare them. Today we’re making zucchini fritters. Crunchy on the outside and soft on the inside. Your family and friends will love this. It’s a classic summer recipe in Turkey. There they call it mitvar. Served with a yogurt sauce, these fritters are fantastic as a side to any kind of grilled meat or even on their own. Stick around for a meaty version of this. They don’t have to be all vegetarian if you want to have them as a main course. Let’s dive right in. I’m starting with grating my zucchinis. Coarse side of a box grater. If you’re using zucchini from your own yard or a source you trust, use it with the skin. Much better flavor. Otherwise, peel them. Just to mention, you can make this dish with pretty much any vegetable from kale to carrots or you use a wild mix of whatever you have. These things are perfect to use up stuff that grows in the yard. What gives these fritters substance is eggs and flour. Of course, zucchini, like pretty much any vegetable, contain a hell of a lot of water. So, we want to get rid of some of that, but not too much. We still want them to be nice and soft on the inside. For that, we’re going to salt our shredded zucchini. Mix it well. And then we’re going to let this sit for a few minutes. And while we’re waiting for those zucchinis to drain, set up a highwalled pot with about/ an inch of oil or your favorite frying fat. Clarified butter would be really nice for the flavor, but that’s a pretty expensive choice. I simply add a knob of butter to my frying oil for extra flavor without breaking the bank. Now would be a good time to give this video a like and subscribe to my channel so you don’t miss another episode. If I’m squeezing there’s a lot of water coming out of this and just squeezing this in a zif so that way it’s easier to separate the water. Now grate an onion into it. You want the onion grated and not cut. You want the juices and the extra flavor to come out of them. So I’m using my trusty box grater again, but of course feel free to use a mini chopper or a food processor. As you can see, this is pretty sad business. So now I’m quickly stirring the onions in. That reduces the amount of gases that come out of them. The worst part is taken care of. Now we add our eggs and our flour. Stir that in. Add a generous amount of black pepper. Add a spoonful of baking powder and make sure it’s nicely distributed. So, sprinkle it over. Or you could actually mix it in with the flour in the first place. That would distribute it better. And then there’s an optional ingredient. I’m adding a tablespoon of nigella seeds, also called black cumin or coloni. They add a nice flavor compound that elevates this fritter from fritter to Middle Eastern specialty. The last ingredient is some kind of herb. Usually, it’s dill, but it’s too warm for it to grow, and I couldn’t find any in the supermarket. Therefore, I’m using cilantro. You could, of course, use pretty much any other herb you like, basil or parsley or mint. I would stay away from stuff like margarm or oregano because this is a summer dish. You need something light. Quickly stir that in. Now, for the promised meaty version of things, at this point, you could just add some ground meat, or you could, for example, add some chopped up shrimp if you’re into seafood. I’m just using a little bit of ground beef to show you what they’re going to look like in the end. There we go. And to speed things up, working with a glove and mixing it by hand is much quicker. There. Make sure your frying oil is at a comfortable 320° or somewhere around there. They will flatten out on their own. You don’t want too regular a shape because you want some super crispy bits and some soft bits. You want the entire spectrum of texture. there. Once they’re nice and golden brown, flip them a couple of times so that they’re even on both sides. See, we have some nice crunchy crispy bits on the outside and they’re still squishy. You can’t feel that, but I do. Keep going until you run out of dough. To make this a little bit nicer, I’m preparing a simple seasoned yogurt that goes as a dip together with this. In a bowl, regular yogurt. I wouldn’t use the low-fat variation. I would just use the whole milk or a Greek yogurt. We’re not going to do much into that yogurt. Goes a little bit of pepper, pinch of salt, and a little bit of garlic. You could of course do some herbs like mint or something, but by the end of the day, you could just use plain yogurt or sour cream and it would still be great. Let me quickly turn my remaining fritters here. Now, just mix this up. Now, look at those. This is the meat one. See how nice those are? Nice and squishy on the inside and crisp on the outside. And here we have a vegetarian one. Phenomenal. That’s what they should look like. And if you want to see another Middle Eastern dish, you should watch my gazmia recipe next.