These flavorful zucchini fritters are a popular Turkish appetizer served with garlic yogurt sauce. They are crispy on the outside, with chunks of tangy feta and flavorful herbs on the inside. The key to making the pancakes crispy is to squeeze all the liquid out of the zucchini before mixing it with the other ingredients. This recipe is also very versatile; just use the base recipe below and substitute other shredded veggies like carrots or potatoes. Just make sure you have 1 pound total of shredded veggies.
Ingredients
For the Zucchini Pancakes:
- 2 medium zucchini (1 pound, shredded)
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 large eggs, beaten
- 4 tbsp chickpea flour (or all-purpose flour)
- ½ cup crumbled feta cheese
- 2 scallions, chopped
- 2 tsp chopped dill
- Avocado or vegetable oil for pan-frying as needed
For the Garlic Yogurt:
- ¼ cup Greek yogurt
- 1 clove garlic, minced
- ¼ tsp salt
Instructions
For the Zucchini Pancakes:
- Place the shredded zucchini in a fine mesh strainer over a bowl. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to get as much liquid out as possible.
- In a large mixing bowl, combine zucchini, salt, pepper and eggs and mix well.
- Add flour, ½ tsp salt, feta, scallions and dill and mix until combined.
- Place a cast iron skillet over medium heat. Add 2 tbsp avocado or vegetable oil and heat until shimmering.
- Use a portion scoop to scoop the mixture and place each scoop an inch or two apart in the hot pan. Flatten them with the back of the portion scoop so they are a little less than ½ inch thick. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels. Serve immediately.
For the Yogurt Sauce:
- In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.
