Turkish Zucchini Fritters
Turkish Zucchini Fritters is a dairy free and lacto ovo vegetarian recipe with 4 servings. One serving contains 642 calories, 6g of protein, and 65g of fat. For 95 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a very budget friendly side dish. 953 people have tried and liked this recipe. This recipe from Tinned Tomatoes requires plain flour, dill, onion, and Salt & Pepper. From preparation to the plate, this recipe takes roughly 40 minutes. With a spoonacular score of 75%, this dish is solid. Similar recipes are Zucchini fritters, Zucchini Fritters, and Zucchini Fritters.
Servings: 4
Ingredients:
250ml sunflower or canola oil
1 handful of dill, chopped
2 eggs, lightly beaten
4 handfuls of flat-leaf parsley, chopped
1 onion, finely diced
3 tbsp plain flour
a good grinding of salt & freshly ground pepper
a sprinkle of sea salt
3 zucchini (courgettes), coarsely grated
Equipment:
colander
bowl
frying pan
paper towels
Cooking instruction summary:
1. Put the grated zucchini in a colander, sprinkle with sea salt and allow the liquid to drain for 20 minutes, Squeeze the excess liquid from the zucchini and transfer to a bowl.2. Add the onion, parsley, dill, flour and eggs to the zucchini and mix to combine. Season with sea salt and black pepper.3. Heat the oil in a non-stick frying pan. Drop 1 tablespoon of the mixture at a time into the oil and cook over a high heat for 2-3 minutes, or until golden brown on both sides. Drain on paper towel and serve hot or cold, with garlic yoghurt (crush together garlic and salt and stir through some yoghurt) and a green salad.
Step by step:
1. Put the grated zucchini in a colander, sprinkle with sea salt and allow the liquid to drain for 20 minutes, Squeeze the excess liquid from the zucchini and transfer to a bowl.
2. Add the onion, parsley, dill, flour and eggs to the zucchini and mix to combine. Season with sea salt and black pepper.
3. Heat the oil in a non-stick frying pan. Drop 1 tablespoon of the mixture at a time into the oil and cook over a high heat for 2-3 minutes, or until golden brown on both sides.
4. Drain on paper towel and serve hot or cold, with garlic yoghurt (crush together garlic and salt and stir through some yoghurt) and a green salad.
Nutrition Information:
covered percent of daily need
