Turkish Zucchini Fritters

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Crispy on the outside and tender inside, Turkish zucchini fritters are a beloved meze from home kitchens and taverns alike. The grated zucchini is salted and squeezed dry, then bound with egg, flour, fresh herbs, and salty feta before pan-fried to a golden crust. Serve them warm with a cool garlicky yogurt dip for an irresistible starter or light lunch.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 5 gSugar
• 11 gProtein
• 540 mgSodium
• 480 mgPotassium
• 180 mgCalcium
• 2 mgIron
• 22 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the fritter batter

• 3 medium zucchini (about 1.5 lbs), trimmed and grated
• 1 teaspoon kosher salt, plus extra to taste
• 2 large eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 cup crumbled feta cheese
• 1/3 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh parsley
• 3 green onions, thinly sliced

For seasoning and frying

• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon baking powder
• 1/2 cup neutral vegetable oil (such as sunflower or canola), for frying

For the garlic-yogurt dip (optional)

• 1 cup plain whole-milk Greek yogurt
• 1 small garlic clove, finely grated
• 1 tablespoon fresh lemon juice
• Pinch of salt

Directions

1. Place the grated zucchini in a large bowl, sprinkle with the 1 teaspoon of salt, and toss well. Let stand for 10 minutes, then gather the zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Discard the liquid and transfer the zucchini to a dry bowl.
2. In a small bowl, stir together the yogurt, grated garlic, lemon juice, and a pinch of salt. Cover and refrigerate until ready to serve.
3. Add the beaten eggs, flour, feta, dill, parsley, green onions, black pepper, and baking powder to the zucchini. Mix with a fork until just combined; the batter should hold together when scooped but not be runny. If it feels wet, add 1 more tablespoon of flour.
4. Heat the oil in a large skillet over medium heat until it shimmers and a small drop of batter sizzles immediately (about 350°F).
5. Drop heaping tablespoons of batter into the pan, gently flattening each to about 2 1/2 inches wide. Work in batches of 4 to 5 fritters, leaving space between them.
6. Fry for 3 to 4 minutes per side, turning once, until deeply golden brown and cooked through. Adjust heat as needed so the fritters brown without burning.
7. Transfer the cooked fritters to a paper towel-lined plate and sprinkle lightly with salt. Repeat with the remaining batter, adding more oil if the pan looks dry.
8. Serve the fritters warm or at room temperature, with the garlic-yogurt dip on the side.

Cook’s Notes

• Squeezing the zucchini thoroughly is the most important step; excess moisture will make the fritters soggy and cause oil splatter.
• For extra flavor, swap half the all-purpose flour with chickpea flour, which adds a nutty, traditional Turkish note.
• Feta is optional but recommended; for a tangier bite, use a Turkish beyaz peynir or a salted feta that has been rinsed and crumbled.
• Keep finished fritters warm in a 200°F oven on a wire rack while you fry the rest so they stay crisp outside and soft inside.
• Mücver taste best the day they are made; reheat leftovers in a dry skillet to revive the crust.

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