Sunday, August 16, 2015

Turkish Zucchini Fritters

Bless our little garden for it has produced another zucchini. I knew it would be one of the last so I wanted to make something special with it. I can't find a replica of the recipe on the internet to link with, so I'll print it out here as I made them. Fritters are wonderful no matter what type they are, and these are no exception. They are crispy on the outside and tender in the center, flecked with pretty green bits of shredded zucchini, green onion, parsley, and flavored with dill and Feta cheese. I am a terrible food photographer, but I just had to put these up here. These comprised our Sunday dinner along with a tomato and Mozarella salad. Outstanding!

 For our family's traditional tomato salad, we sprinkle dried oregano, salt and pepper over tomatoes and pieces of fresh mozarella. Sprinkle with a small amount of red wine vinegar and drizzle extra virgin olive oil over all. Toss and serve at room temperature.

Turkish Zucchini Fritters 

1 1/2 c. shredded zucchini 
1/2 tea. salt
1/4 c. each of chopped scallions, fresh dill, onion, fresh parsley, and crumbled Feta cheese
1/2 c. flour
2 eggs, slightly beaten
olive oil for frying

Sprinkle zucchini with salt, toss, and let stand for 30 minutes. Drain in colander and squeeze out any liquid. Put zucchini in a bowl and add scallions, dill, onion, parsley, and feta. Add beaten eggs and flour. Stir to mix well. Pour a few tablespoons of olive oil into a skillet and heat on medium heat. Drop fritter batter by tablespoonfuls and shallow fry for 2- 3 minutes on each side. Serve with Tzaziki if desired.

Serves 2 


  1. I don't think you are a terrible food photographer - that food looks delicious to me! I wonder why they are called "Turkish"? My niece's husband is Turkish and they are living in Turkey right now (he is an ambassador) - so anything labeled Turkish catches my eye.

    Wish they weren't so near Syria.

  2. Oh my goodness.....YUM! I have to try these.