Thursday, September 15, 2011

Zucchini patties with feta and dill (mücver)

When faced with yet another armful of summer squash and zucchini, sometimes the best approach is to play with different textures and methods of preparation, from raw to grilled to roasted. It helps keep things interesting, especially after you make the season's 500th zucchini. This summer we have enjoyed zucchini with lemon zest and almonds, zucchini ribbons, pan roasted zucchini with parmesan and balsamic, patty pan squashgalette of zucchini, lemon, and ricotta, spaghetti with fried zucchini, and grilled zucchini with cherry tomato, fennel, and cannellini beans.  

And recently, in desperate need for a textural contrast, I made mücver, Turkish fried zucchini patties. Folks, these are not just any fried patties; these are fabulous zucchini patties with feta, scallions, parsley and dill drizzled with cacik, a garlikcy cucumber yogurt. The crunchy crust was a welcome change to raw or pan roasted zucchini. And the savory Mediterranean flavors were oh-so-refreshing and satisfying.

Quick, grab the last of your summer zucchini and grate away!

Zucchini patties with feta, scallions and dill (Adapted from Bon Appétit)

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 egg
1 egg yolk
1/2 to 1 cup all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1/2 bunch chopped fresh dill, about 1/2 cup
about 1/2 cup olive oil
about 1/2 cup canola or vegetable oil

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, green onions, and dill. If batter is very wet, add more flour by spoonfuls. I added about 1/2 cup more.

Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. Serve with cacik.

1 comment:

  1. Be still my heart. That looks beyond incredible.


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