|Photo: Zucchini fritters with dill recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Zucchini fritters with dill Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Zucchini fritters with dill.
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.
600 g zucchini
1 small onion, grated
1 small clove garlic, finely chopped
100 g fetta, crumbled
1/4 cup finely chopped dill
2 tablespoons finely chopped flat-leaf parsley leaves
2 eggs, well beaten
1/2 cup plain flour
2 tablespoons rice flour
Freshly ground black pepper
These little fritters are a very popular mezze dish in Turkey, and are often served at room temperature. They also make a great family supper, hot and crisp from the pan and served with lemon wedges and a yoghurt-based sauce. Better still, they are a great way of using what otherwise can be a rather dull vegetable.
Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper.
Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift on the flours, then season with pepper and stir to combine.
Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot.
Recipe from Turquiose by Greg and Lucy Malouf, with photographs by Lisa Cohen and William Meppem. Published by Hardie Grant Books.
Created by Greg Malouf