Kabak Mucveri (zucchini fritters)

1.5 lbs firm zucchini, grated (4 cups)
1 bunch scallions, trimmed and finely chopped, white parts only (1/2 cup)
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh italian parsley
3 eggs
1 tbsp paprika
salt & fresh ground pepper
I cup feta cheese, finely crumbled
1 cup all purpose flour
1.5 cups light olive oil*
I recipe garlic yogurt sauce (to follow)

Place the grated zucchini in a colander and sprinkle with salt and let drain for about 15 minutes.  Squeeze out excess juice and place zucchini in a large bowl together with the scallions, dill, parsley, eggs & paprika, mixing well.  Season with salt and pepper.  Stir in the feta and flour a little at a time and incorporate them well.

Heat oil in a skillet, then lower heat to medium.*  Scoop out tablespoons full of the zucchini mixture and gently drop them into the hot oil.  Do not crowd the fritters.  Fry until golden brown, about 5 minutes.  Drain on paper towels and serve at once. They can also be served at room temperature

*note: instead of frying, I brushed them with olive oil and baked them on a cookie sheet at 375 for about 20 minutes (I think-- forgot to time them), turning once. They came out brown and crispy, just like they should be, with a LOT less oil.


Garlic Yogurt Sauce
makes 1 2/3 cups

1 2/3 cup plain yogurt
4 garlic cloves, minced
salt

In a small bowl, whisk ingredients until the mixture is very smooth.  Cover the bowl and refrigerate the sauce for at least 15 minutes to allow the garlic flavor to blend with the yogurt.