Saturday, April 24, 2010

Turkish Zucchini Fritters and Ellen Foster

I finished the book Ellen Foster by  Kaye Gibbons. It was really a touching story about a girl who lost her parents and her family didn't really care about her. So she tries to find a new family where she will be loved. It was an easy read, only 125 pages. I wanted to read the book after I had seen the movie on Lifetime television.

I am now reading the book Silas Marner by George Elliot. This is a classic which I should really enjoy.

I find many interesting recipes on a site called Recipezaar. I always like to try new recipes and I came across a very interesting zucchini recipe --  the exact name is Kabak Mücveri (Turkish Zucchini Fritters).  Here is the link to the original recipe.

KABAK MÜCVERI (Turkish Zucchini Fritters) RECIPE #127269
Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn’t be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment.

1 lb zucchini      

½ cup kasseri cheese, grated or feta cheese, crumbled
½ cup chopped green onions (spring)    

4 eggs, slightly beaten 
1 small yellow onion, grated    

1 cup all-purpose flour
½ cup fresh dill, chopped    

fresh ground pepper
4 tablespoons fresh flat-leaf parsley, chopped    

olive oil, for frying 
6 servings Change size or US/metric
35 minutes 15 mins prep    
Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, flour and salt and pepper to taste; mix well.
In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.


To start the first thing you need is zucchini.
You grate it and drain it and dampen it with a paper towel.


Here is the product all mixed together.
Then you fry them. You either drop them from a spoon or make patties. I dropped them from a spoon.Here is my finished product.
These are really tasty warm. What I liked was that you can eat them at room temperature. According to the recipe you can serve these with a yogurt sauce, but I thought they tasted great the way they were. I think they would be great for picnics and school lunches.

Get out, it's going to be a beautiful day,


Cassandra

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