new year's zucchini fritters

[Guest guest]

* Exported from MasterCook *

 

Zucchini Fritters ~ Mucver ~ Turkey

 

Recipe By :Taverna (1996) Joyce Goldstein

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound small zucchini -- coarsely grated

1/2 pound feta cheese

(or equal parts feta and kasseri or ricotta)

6 green onions -- minced

1/2 cup chopped fresh dill

1/4 cup chopped fresh mint

1/4 cup chopped flat-leaf italian parsley

3 eggs -- lightly beaten

1 cup all-purpose flour

freshly ground black pepper

peanut oil for frying

 

1. Place the zucchini in a sieve or colander, salt it lightly and toss to mix.

Let stand for 30 minutes to draw out the excess moisture. Using a kitchen towel,

squeeze the zucchini dry and place it in a bowl. Crumble the cheese over the

zucchini and add the green onions, dill, mint, parsley, eggs, flour and salt and

pepper to taste. Stir to mix well.

 

2. In a deep frying pan over medium high heat, pour in the peanut oil to a depth

of 1/4 inch. When the oil is hot, using a serving spoon, drop spoonfuls of the

batter into the boil, being careful not to crown the pan. Fry, turning once,

until nicely browned on both sides, 2 to 3 minutes per side. Using a slotted

spoon or spatula, transfer the fritters to paper towels to drain. Keep warm

until all the fritters are cooked.

 

3. Arrange the fritters on a warmed platter and serve hot.

 

Cuisine:

" Mediterranean "

Yield:

" 16 pieces "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 170 Calories; 8g Fat (42.0% calories from

fat); 9g Protein; 16g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 343mg

Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : Although these fritters are at their best when hot, in many Turkish

cafes they are served at room temperature accompanied by a yogurt-cucumber

sauce. Traditionally part of the meze course, they also make a nice side dish

for seafood, poultry or lamb [...or ratatouille.]

 

Nutr. Assoc. : 5663 0 0 0 0 0 0 0 0 0 2130706543

 

=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~-=-=-~

Kitpath's Riverside, Recipes and Things Mastercook

and more at http://home.earthlink.net/~kitpath/