Herbed Zucchini Fritters with Feta Cheese

Delight family and friends with this flavourful Turkish dish.

Turkey. A country standing astride the two continents of Asia and Europe - which brings ingredients, cuisines and cultures together to magnificent effect. The use of Mediterranean herbs, such as mint and dill and the spices such as cayenne pepper and a little cumin illustrates just that. The fritters are sweet, and salty from the cheese, hot from the spices and when fried and served with some fresh squeezed lemon juice they form a perfect combination of flavours.      


  • 1 Large onion finely chopped
  • 2 Cloves of garlic finely chopped
  • 1 Teaspoons of smoked paprika
  • 1 Teaspoons of crushed dried chillies
  • 1 Teaspoon cumin
  • 1 Tablespoons Olive oil
  • 4 Zucchini / Courgettes - Half cut into 1 cm dice.  Half grated 
  • 2 eggs
  • 3 Tablespoons besam (chickpea) flour or rice flour
  • Salt and freshly ground black pepper
  • 3 sprigs of mint picked
  • half a bunch of Dill picked
  • 100g of feta cheese
  • Oil for frying


Preparing the Ingredients

Finely chop the onion and the garlic. Cut half of the zucchini into slices about 1 cm thick. Cut the slices into strips 1 cm wide, and then restack the strips and cut them into 1 cm dice. Grate the remaining zucchini on a coarse grater. Wash and pick the mint and the dill. Break the feta cheese into small nuggets. 


  1. Heat the olive oil in a heavy bottomed pan over a medium high heat. Add the onion and sauté for 6 minutes until softened.  Push the onion to one side to make a little space in the pan.
  2. Add the chopped garlic and the paprika and dried chilli and the ground cumin and fry for 1-2 minutes until fragrant and aromatic, then combine with the onion. 
  3. Add the diced and grated zucchini and sauté for 3-4 minutes.  Season the mixture with salt and freshly ground black pepper. The feta cheese is salty so be careful not to over season.
  4. In a large bowl, beat the eggs and then stir in the besam flour until you have a smooth thick batter.  Tear the herbs into the batter and then mix in the feta cheese.  Fold in the zucchini and onion mixture.
  5. Heat enough oil to form a film over the bottom of frying pan over a medium high heat. Spoon in some mixture to make a few fritters at a time. 
  6. Cook until golden brown and then turn over and cook on the other side, about 2 minutes on each side.
  7. Drain on kitchen paper and then serve with lemon wedges.
  8. Garnish with sprigs of fresh dil.  

Reserve Chardonnay Pinot Noir

Reserve Chardonnay Pinot Noir

Ideal for this delicious meal

See more about this wine

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