>From the Cooking.com website...


Zucchini Fritters Recipe
Source: Casual Cuisines of the World - Taverna

Serves 8 as an appetizer, 4 as a side dish

Although these fritters are at their best when hot, in many Turkish caf├ęs they 
are served at room temperature accompanied by the yogurt-cucumber sauce called 
cacik. Traditionally part of the meze course, they also make a nice side dish 
for seafood, poultry or lamb.
Other necessary recipes:
Yogurt-Cucumber Sauce

Helpful Hints:
Vegetables & Grains, Frying


1 lb small zucchini, coarsely grated
1/2 lb feta cheese, or equal parts feta and asseri  or ricotta
6 green onions, minced
1/2 cup chopped fresh dill
1/4 cup chopped fresh mint
1/4 cup chopped fresh flat-leaf (Italian) parsley
3 eggs, lightly beaten
1 cup all-purpose flour
Freshly ground pepper
Peanut oil for frying


Place the zucchini in a sieve or colander, salt it lightly and toss to mix. Let 
stand for 30 minutes to draw out the excess moisture. Using a kitchen towel, 
squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the 
zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt 
and pepper to taste. Stir to mix well.

In a deep frying pan over medium-high heat, pour in the peanut oil to a depth 
of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the 
batter into the oil, being careful not to crowd the pan. Fry, turning once, 
until nicely browned on both sides, 2-3 minutes per side. Using a slotted spoon 
or spatula, transfer the fritters to paper towels to drain. Keep warm until all 
the fritters are cooked.

Arrange the fritters on a warmed platter and serve hot.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

Rhonda G in Missouri
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