Turkish zucchini fritters with garlic yogurt sauce
SERVES 6 PREP AND COOK TIME 30 MINUTES
2 medium (240g) carrots, grated coarsely 3 medium (360g) zucchini, grated coarsely
2 green onions (green shallots), sliced thinly
2 tablespoons coarsely chopped fresh dill 2 tablespoons coarsely chopped fresh flat-leaf parsley
200g fetta, crumbled
1 teaspoon sweet paprika
1½ teaspoons ground cumin
¾ cup (105g) white spelt or plain flour 3 eggs, whisked lightly sunflower oil, to shallow-fry lemon wedges, to serve GARLIC YOGURT SAUCE
1 cup (280g) Greek-style yogurt 1 tablespoon lemon juice
1 small clove garlic, crushed
1 tablespoon coarsely chopped fresh dill
1 GARLIC YOGURT SAUCE: Combine the ingredients in a small bowl; season to taste. 2 Squeeze excess liquid from carrot and zucchini; discard liquid. Press vegetables well between sheets of paper towel until very dry. Combine grated vegetables with onion, herbs, fetta, spices, flour and eggs in a large bowl; season. Shape ½ cup measurements into fritters.
3 Heat the oil in a large frying pan over medium heat. Shallow-fry the fritters, in batches, for 3 minutes on each side or until browned lightly and cooked through. Drain fritters on paper towel. Serve the fritters with the Garlic Yogurt Sauce and lemon wedges.
Not suitable to freeze or microwave.