Turkish Courgette Fritters With Lemon Kabak Mücver
These fritters are all about that delicate courgette flavour and use little other ingredients. Seasoned with a little fresh parsley, spring onions with hints of paprika and lemon zest. Can be eaten warm but especially good served cool with minted garlic yoghurt.
Prep
Cook
| Category: | Vegetable based dishes 'Zeytinyağlılar' |
| Seasons | Summer |
| Cuisine Type | Turkish |
Ingredients
Turkish courgette fritters
| 5 Small Courgettes |
| 2 Spring onions |
| Handful of parsley |
| 1/2 Lemon zest |
| 50 Grams Flour (1 'Çay' glass) Plus extra |
| 1/4 Teaspoon Paprika |
| 1/4 Teaspoon Black pepper |
| 2 Medium Eggs |
Turkish Courgette Fritters With Lemon Kabak Mücver Directions
- Wash and grate the courgettes including the skin into a large bowl.
- Chop finely the spring onions and parsley and lemon zest and mix into the courgettes.
- In a separate bowl whisk the eggs and sift in the flour.
- Add the spices and fold together.
- Combine the two mixtures, the mix will a little wet but should not be so wet that water can be seen at the bottom of the bowl. If required add a little more flour.
- Heat a little oil in a wide frying pan, the fritters do not need to much oil but enough to stop them sticking.
Use a large spoon to place a portion of the mixture into the hot oil and use the back of the spoon to flatten it out. - Cook for a few minutes until browned on one side.
- Flip and repeat for the other side.
- Remove from the pan and place on a to a sheet of kitchen paper to drain any excess oil.
- Cook in batches and add oil to pan between batches as required.
- Serve at room temperature with garlic yoghurt.
Recipe notes
Freshly picked, ın season, small courgettes are perfect for fritters they have very little or small seeds and are firmer. If you have only large courgettes available to you you may need to squeeze excess water out before mixing with the other ingredients.
Lemon zest can be committed if preferred
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