recipes > 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
- 2 Cloves of garlic
- 1 Teaspoons of smoked
- 1 Teaspoons of crushed
- 1 Teaspoon cumin
- 1 Tablespoons Olive oil
- 4 Zucchini / Courgettes
- Half cut into 1 cm dice. Half
- 2 eggs
- 3 Tablespoons besam
(chickpea) flour or rice flour
- Salt and freshly ground
- 3 sprigs of mint picked
- half a bunch of Dill
- 100g of feta cheese
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook until golden brown
and then turn over and cook on the other side, about 2 minutes on each side.
- Drain on kitchen paper
and then serve with lemon wedges.
- Garnish with sprigs of
Reserve Chardonnay Pinot Noir
Ideal for this delicious mealSee more about this wine