Herb, Spring Onion and Zucchini Fritters

The Sagra di Zucchini continues at Casa Morgana as the crop picks up speed, and it’s a race to snare modest sized zucchini before they turn into giants. Zucchini fritters make a very satisfying and economical lunch, but rely on a couple of other key players- abundant herbs and good quality fetta cheese- to push the flavour from bland to gustoso. There are many varieties of fetta available in Melbourne, especially in the Greek delicatessen at fresh markets. At last count, my favourite Supermarket Deli in Brunswick stocked around 12 varieties. As this dish only requires a small chunk, I prefer to use Dordoni fetta, while I’m happy enough to use cheaper fetta cheese in Spanakopita or Tiropita.

Mucever,  Zucchini Fritters Turkish style.

  • 700 gr zucchini, coarsely grated
  • salt
  • 1 bunch spring onions/green onions/scallions white and green finely chopped
  • 170 gr fetta cheese, crumbled
  • 1/2 cup fresh dill, chopped
  • 1/2 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 2 large eggs, lightly beaten
  • 1/2 cup all-purpose/plain flour ( try chick pea flour for a GF version)
  • olive oil for frying.

    simple luncheon dish.
    simple luncheon dish. Mucever.
  1. Place the zucchini in a colander and sprinkle with 1/2 teaspoon of salt. Let it sit for 1 hour to drain. Lightly squeeze out the moisture and dry with paper towels.
  2. Place the zucchini in a large bowl and mix in the spring onions and herbs. Then add the eggs and mix well. Finally sprinkle over the flour and mix. Add salt and pepper.
  3. Heat a large skillet or frying pan containing a thin film of oil. Drop tablespoons of the batter into the oil, spreading them to make thin, small pancakes. Cook until golden brown on both sides.
  4. Serve hot with yogurt and mint sauce.

This recipe is from my favourite cookbook, a battered copy of From Tapas to Meze, by Joanne Weir, 1995.

OLYMPUS DIGITAL CAMERA
Early morning pick.
Thank you bees
Thank you bees

 

 

 

 

29 thoughts on “Herb, Spring Onion and Zucchini Fritters”

  1. Lovely, lovely, lovely – there are one of my faves. I was reading the Guardian UK last night and they are experiencing a courgette shortage. I laughed and though of you and Glenda and all the other blogger inventing ways with their bounty.

    Liked by 1 person

    1. Hard to imagine a zucchini shortage from where I stand in summer, but then, it’s winter in the UK so I guess they depend on importing them from Africa or somewhere warmer. Shortages result from eating out of season.

      Liked by 1 person

  2. Like the proportion of spring onions and herbs here: more than in my frittata recipe. The book sounds great as I have always loved ‘small bites’ . . . plenty of second-hand ones available, many for one cent for the copy, but oh the postage from the States or Europe – will go ‘comparison shopping’ after work 🙂 ! Perhaps someone is selling ex-Australia . . .

    Liked by 1 person

      1. Thank you so much for being so thoughtful. Appreciated!! But my book is already on its way from Portland, Ore 🙂 ! For anyone interested: years ago Roger Stowell of ‘Food, Photography & France’ taught me to buy almost everything published from AbeBooks . . . I have purchased dozens of books, never been disappointed. The book in ‘good’ condition cost me $4 the reduced postage $6 . . . ten dollars for something which I am certain to enjoy! Receipts both from AbeBooks and the seller already in hand: that to me is service!!

        Liked by 2 people

    1. yes, the flowers are lovely to eat- stuffed and fried or cooked in fritters. the only problem is that if I pick my flowers, the crop will be less, which might not be such a bad idea. Happy New Year Louise.

      Liked by 2 people

  3. Yum, so nice! And the zucchini flowers too! I love zucchini flowers just dipped in beaten egg and then flour and fried in abundant olive oil – just how my mum used to make them. Great tip about the chickpea flour. I will try that. Thanks!

    Liked by 2 people

  4. Yummo, one of my favourites. I followed Greg Malouf’s advice when cooking form the Cookbook Guru and use a scant 2 T each of rice flour and dried breadcrumbs in lieu of other flours. They hold together, only just, but the focus is on the zucchini, herbs and fetta

    Liked by 2 people

  5. yum!! I was curious what herbs you would use in these – mint, parsley and dill sound awesome… will try!! in my country it is typically served with yogurt and garlic sauce, but I’ll try it with the mint sauce, have you posted the recipe for that yet? 🙂

    Liked by 2 people

  6. OMG these look so delicious, I have taken a screenshot and saved it so that I can make these in the summer when we have a glut of courgettes, they look so so delicious, I might just have to buy some in the market this week and have a little try right now!

    Liked by 2 people

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