Yogurt often accompanies these Turkish fritters.

　　

Ingredients

serves 4

　　1 pound zucchini, grated

　　1 large onion, coarsely chopped

　　Sunflower oil

　　3 eggs

　　3 tablespoons all-purpose flour

　　Pepper

　　A few sprigs of mint, chopped

　　A few sprigs of dill, chopped

　　7 ounces feta cheese, mashed with a fork

　　

Step 1

Grate the zucchini. Fry the onion in 3 tablespoons oil over medium heat, till soft and lightly colored. Add the grated zucchini and sauté, stirring, until soft.

　　

Step 2

In a bowl, beat the eggs with the flour until well blended. Add pepper and the herbs and mix well. Fold in the feta cheese and the cooked onions and zucchini.

　　

Step 3

Film the bottom of a preferably nonstick frying pan with oil and fry by the half-ladle or 2 tablespoons, turning over once, until both sides are brown. You can do a few at a time.

　　

Step 4

Drain on paper towels and serve hot or cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf