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.
Bill Granger before opening her Beechwood Café in Yamba, New South Wales in 1994.
Here are a few of the recipes that caught my attention:
- Pan-Fried Feta Bread
- Flatbreads with Tahini and Honey
- Rose Petal Jam
- Leek and Parmesan Tart
- Turkish Baked Beans
- Chickpea and Feta Salad with Chilli and Dukkah
- Pear and Hazelnut Cake
- Poached Figs with Walnuts & Cream
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)
Turkish Flavours - Recipes from a Seaside Café by Sevtap Yüce.
Publisher: Hardie Grant Books
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.
- 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
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.
Yield: Serves 4
UPDATE: A few hours after I posted these, Camilla over at Fab Food 4 All
had made them for her family. Now that has to be a record. They look great Camilla!
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.