Following my holiday snaps from Girne in the North of Cyprus, which is Turkish, I thought I stick with the theme and share these Turkish Zucchini (Courgette) Fritters with you. These were not gleamed from my visit, but from a cookbook called Turkish Flavours - Recipes from a Seaside Café by Sevtap Yüce.
I actually requested a review copy of this book as I was interested in learning more about Turkish food and I was delighted with the cookbook when it arrived. It is printed on a paper that is nice to the touch (very important don't you know?) and is chockablock with beautifully shot photos.
Here are a few of the recipes that caught my attention:
Tweet
- Pan-Fried Feta Bread
- Flatbreads with Tahini and Honey
- Rose Petal Jam
- Dolmades
- Leek and Parmesan Tart
- Turkish Baked Beans
- Chickpea and Feta Salad with Chilli and Dukkah
- Pear and Hazelnut Cake
- Poached Figs with Walnuts & Cream
- Baklava
Vegetarian Recipe Count 72 out of 91 recipes
Vegan Recipe Count 25 out of 91 recipes (many of the vegetarian recipes could be made vegan by using an alternative to dairy yoghurt and butter)
Format: Paperback
Pages:192
Publisher: Hardie Grant Books
ISBN: 978-1742702674
Published: 1 March 2012
Size: 20.5 x 1.9 x 24.5 cm
Turkish Zucchini Fritters
These simple fritters made with zucchini or courgettes as we call them in the UK are a real treat. They are great with a salad, on pita bread or just on their own with a sour cream dip. Great for picnics and lunchboxes. My two year old loves them.
Ingredients
- 3 zucchini (courgettes), coarsely grated
- a sprinkle of sea salt
- 1 onion, finely diced
- 4 handfuls of flat-leaf parsley, chopped
- 1 handful of dill, chopped
- 3 tbsp plain flour
- 2 eggs, lightly beaten
- a good grinding of salt & freshly ground pepper
- 250ml sunflower or canola oil
Instructions
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.
Details
Total time: Yield: Serves 4
Disclosure Statement: I received this book free from the publisher to review. I was not required to write a positive review. The opinions I have expressed are my own.
Look at you entering 5 challenges at once! Thanks for adding these to Frugal Food Friday's this month. Those fritters look fantastic.
ReplyDeleteI know, they just fitted in really well and I usually forget :)
DeleteThese fritters look so good, I'm definitely adding them to next week's meal plan. I'm sure the kids are going to love them. Plus me and the OH! And thanks for entering them to Herbs on Saturday - just perfect.
ReplyDeleteI hope you enjoy them. My wee boy loves them with beans, but is happy just to nibble them on their own as a snack.
DeleteI was surprised to hear she is from Australia - though I shouldn't be seeing as I live in the middle eastern area of melbourne - we have a new cafe opening up near us called Zaatar! These fritters sound wonderful - the herbs must give great flavour
ReplyDeleteYou have a lot of wonderful cafes over there, must be something to do with the good weather and people being outdoors more. The weather is vile here.
DeleteI have bookmarked these for sure Jacqueline. I have zucchini flowers so the zucchini itself can't be far off.
ReplyDeleteEven better with your home grown zucchini.
DeleteOh these look so fantastic. I absolutely love courgettes, one of my favourite veggies. I also happen to love fritters and so do my kids. Will try these out on them, thanks! x
ReplyDeleteI think they will be popular Laura especially if you love courgettes.
DeleteThese look delicious!!! Well done...I love zucchini!
ReplyDeleteHave a nice afternoon
Thanks Manu :)
DeleteAdd some feta cheese to the mix. MMMM mmmm!
ReplyDeleteOh that is a good idea :)
DeleteI have now made these, and although they didn't look as round and perfect as yours, they were delicious and the whole family enjoyed them with the yogurt dressing and pittas. That's no mean feat to please everyone in my household I can tell you. Think I should have added more salt to the courgettes at the beginning as they were still quite wet, plus my courgettes were huge! Thanks for highlighting this recipe and might try and go off piste next time!
ReplyDeleteBrilliant! I cannot believe you made these so quickly after I posted them. I am so glad you all enjoyed them. They look great x
DeleteLooks absolutely scrummy. I've some courgette in fridge. I reckon my daughter would like this. Great toddler hand food
ReplyDeleteIt is perfect for wee ones. Small-hand-holding-size!
DeleteI've eaten similar fritters in Greece, which were delicious. I think I may have to make these next week!
ReplyDeleteYay! You should. Would love to go to Greece sometime.
DeleteThese look really fantastic - full of flavor - it makes me think I've alreadu been on vacation!!
ReplyDeleteMary x
Well the weather certainly wouldn't *sigh*. They are good :)
DeleteVery nice!
ReplyDeleteThanks TB :)
DeleteJac what a fab recipe - they look full of flavour and the texture looks nice and crispy. Yum!
ReplyDeleteI'm so pleased you can use a frying pan to cook these too, was worried I needed a deep fat fryer which I don't have - Result :-)
I don't have one of those either and it is rare that I fry something, but these were worth it.
DeleteOn Fridays, I share my favorite food finds in a series called Food Fetish Friday - and I love this post so I'm featuring it as part of today's roundup (with a link-back and attribution). I hope you have no objections and I'm happy to be following along with your creations...
ReplyDeleteAwww thanks, that would be great :)
DeleteI like courgettes fritters! I discovered them when I lived in the USA, this recipe which includes youghurth sounds very interesting. This book Turkish Flavours is my kind of book!
ReplyDeleteThe yoghurt is just to dunk them in, but works well, although hubby isn't keen on garlic.
Deletewhat a great review! Have a super weekend :)
ReplyDeleteThanks Tandy, you have a good weekend too!
DeleteLooks fabulous and similar to falafels. I made falafels with zucchini today :).
ReplyDeleteVardhini
Event: Kid's Delight
Event: Only Vegan
Event: Zucchini
Love falafel too :)
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteMy dad has been spending a lot of time in Turkey - and the food is amazing! :-)
ReplyDeleteI do like it there. Haven't been for a few years though, the nearest I get is Turkish North Cyprus.
DeleteLove these zucchini fritters look delicious! I have to try soon!
ReplyDeleteThanks Gloria :)
DeleteThey look wonderful Jac (and Camilla!) Nice touch adding her photo and comments :-) You could have done Simple and in Season and Sporting Snacks - would that have been 7?! Joking aside the recipe and book looks lovely. Interestingly I have a Polish book called Rose Petal Jam with a recipe so there must be similarities between Polish and Turkish cuisine from Ottoman influence. Gorgeous!
ReplyDeleteHaha, yes, I could have squeezed in another couple of events. I have been so out of the loop as far as events are concerned, that I went a bit mad I think. I went through The Food Blog Diary and said, that one fits and that one and that one.......
DeleteNice idea linking the influences. That would make for a great post Ren :)
wow.. your zucchini fritters look amazing!!! I will have to try this soon!!
ReplyDeleteI think it's funny that we're making the same thing - only days ago, one of my aunties pointed me to a recipe for "veggie crab cakes" - sans crab. They're EXACTLY this - zucchini cakes, or latkes. Yours are rounder than mine; I patted mine down to resemble crab cakes - but I think I'll try varying the shapes for cooking ease. Yummy.
ReplyDeleteWe seem to do that a lot Tanita. Great minds and all that :)
DeleteOooh they look delish!
ReplyDeleteThanks Jan :)
DeleteThis comment has been removed by the author.
DeleteThese look gorgeous, I love fritters! A lady at work saw my screen and requested I sent her the recipe!
ReplyDeleteHehe, what a great compliment :)
DeleteI honestly adore fritters and yours makes me want to go out and buy courgettes right now! I am definitely bookmarking these babies!
ReplyDeleteGood, I do hope you make them Anne :)
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteGreat! I have everything in the house apart from the parsley. I've got only dried one. Maybe that would work as well. Would be a good idea to try it!
ReplyDeleteYou could try it with dried, wouldn't be as good, but I am sure they will still be tasty :)
DeleteThese look really fantastic, mine are always soggy!! can't wait to try yours :))
ReplyDeleteMary x
Hopefully these will work better for you Mary :)
DeleteThanks for sharing this book! We're always on the look out for new ethnic cookbooks, and the recipes sound great. Especially the feta bread and dolmades. The fritters look perfect. The touch of dill is nice.
ReplyDeleteIt's a great book, I wouldn't mind visiting her cafe.
DeleteThese look great Jacqueline - pity my courgettes aren't as good as they were last year (bah humbug rain!!) Genuinely think my husband and daughter have sabotaged the plants so I don't feed them a glut of courgettes!
ReplyDeleteHehe, let's hope that isn't the case Elaine. I am sure they would enjoy these though :)
DeleteThese look absolutely fabulous. Your pictures are amazing too and make for great reading.
ReplyDeleteThanks Lesley :)
DeleteThis comment has been removed by a blog administrator.
ReplyDeleteLove the spices. Perfect way to use zucchini.
ReplyDeleteMy husband and I are going to Turkey in September. How are these Zucchini Fritters called in Turkish????
ReplyDeleteI had a look and they seem to be called Kabak Mücveri. Although through my experience in Turkey and the north of Cyprus, you may not find these as it's the type of cuisine made in homes that rarely transitions into restaurants. You will find lots of world cuisine, like Indian, Italian etc, but not a lot of Turkish food. Look for little cafes down side streets the locals may eat it. They won't look like much but you will get veggie kebabs made with homemeade flatbreads which are often made on the premises fresh. They are called durum and will often come with a salad dressed with lemon and pomegrante which is good. Also look out for cheese borek which are little pastries filled with halloumi (which they call Helim) or feta. They are really good and there will be lots of nice salads, breads and halloumi on offer. Hope that helps.
DeleteI asked my readers on Facebook for types on veggie dishes to look out for in Turkey and they are coming up with some great suggestions. Here is the link, if you want to follow the conversation and find some good tips. https://www.facebook.com/TinnedTomatoes/photos/a.239258056146803/2957160944356487/
DeleteThank you and the other food bloggers so much!!
ReplyDeleteThat's no problem, I am always happy to help and around to chat. Always feel free to ask questions here or on my social media and have a lovely holiday.
DeleteThese were really tasty and a perfect way to get the kids to eat more veggies! They did put ketchup on them...but I'm not complaining!
ReplyDeleteI couldn't believe how well these stayed together. I've made them before and they've fallen apart. Very tasty and the perfect recipe!
ReplyDelete