Kabak Mcveri Turkish Zucchini Fritters

---

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.

---

Steps

---

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 , eggs , flour and salt and pepper to taste.

---

Mix well.

---

In a large saut pan over medium-high heat , pour in oil to a depth of inch.

---

When the oil is hot , drop the batter by heaping tablespoonfuls into the pan , 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.

---

Ingredients

---

zucchini, green onion, yellow onion, fresh dill, fresh flat-leaf parsley, kasseri cheese, eggs, all-purpose flour, fresh ground pepper, olive oil