The Turkish zucchini fritters | Kabak mücveri is an extraordinary city filled with contrasts. Standing astride the two continents of Asia and Europe brings ingredients, cuisines, and cultures together to magnificent effect. The use of Mediterranean herbs such as mint and dill, and spices such as cayenne pepper and a little cumin, illustrates just that. The fritters are sweet from the zucchini, salty from the cheese, and hot from the spices. When served with freshly squeezed lemon juice, they form an ideal combination of flavors.
Serves 4
Ingredients:
1 lb (450g) zucchini
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon ground cumin
3 eggs
3 tablespoons all-purpose flour
30 fresh mint leaves
3 sprigs of fresh dill, leaves picked
8oz (225g) beyaz peynir (white cheese) or feta, broken into small pieces
salt and freshly ground black pepper
a little vegetable oil
lemon wedges, to serve
Method:
1. Cut the zucchini into slices about 1⁄2in (1cm) thick. Cut the slices into strips 1⁄2in (1cm) wide, then restack the strips and cut the zucchini into 1⁄2in (1cm) dice.
2. Heat the olive oil in a heavy pan over a medium-high heat. Add the onion, and sweat for 4 minutes until softened. Push the onion to one side to make a little space in the pan. Add the garlic, cayenne pepper, and ground cumin, and sweat for 1–2 minutes until fragrant, then combine with the onion.
3. Add the diced zucchini and sauté for 2–3 minutes. Season with salt and black pepper. (The cheese is salty, so be careful not to overseason.) Leave to cool.
4. Beat the eggs in a large bowl, then stir in the flour until you have a smooth batter. Tear the fresh herbs into the batter, and mix in the cheese. Fold in the zucchini and onion mixture.
5. Heat enough oil to form a film over the bottom of a frying pan over a medium-high heat. Pour in the batter in half-ladlefuls, to make a few fritters at a time.
6. Cook for about 2 minutes until golden brown, then turn over and cook on the other side for another 2 minutes or so. Drain on paper towels, and serve with lemon wedges for squeezing over the top.
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| Turkish zucchini fritters | Kabak mücveri recipe |
