Turkish Zucchini Fritters with garlic yoghurt
These easy Turkish zucchini fritters take the average fritter to another level. Paired with a leafy green salad or enjoyed on their own, these fritters are simply delicious.
For something a little different, swap the haloumi for feta and if you are after a bit of a kick, why not add some chilli flakes?
Adapted from a Neil Perry recipe featured on Good Food this dish can be served as a starter, a side dish, or even a main. You decide.
Ingredients
2 tsp salt
1.2 kg zucchini coarsely grated
1 cup thick Greek-style yoghurt
1 tsp lemon zest finely grated
1 clove garlic
200 g haloumi cheese grated
1/4 bunch dill chopped
freshly ground black pepper
100g day-old white breadcrumbs
2 free-range eggs lightly whisked
1 cup olive oil for frying
Method
- Toss salt through zucchini and place in a sieve with a bowl underneath. Leave to drain for an hour.
- Place yoghurt and lemon zest in a bowl. Pound garlic and salt in a mortar with a pestle until a paste forms. Add this to the yoghurt then stir through. Reserve.
- Squeeze excess moisture from zucchini and place in a large bowl. Add grated haloumi, dill, pepper, breadcrumbs and eggs.
- Stir to combine; mixture should be dry enough to handle. Do not leave to sit for an extended time as more liquid may leech from the zucchini, making the mixture more difficult to handle (fry as soon as you’ve made the mixture).
- Divide mix into amounts a bit bigger than a golf ball and form into patties.
- Heat oil in a large non-stick frying pan over medium heat.
- Shallow fry for 2 minutes on each side or until golden brown and heated through.
- Serve fritters on a platter with lemon and garlic yoghurt.
- Enjoy!