We are inundated with zucchini. Somehow last year we didn’t get any planted so Noel
went overboard and planted five different kinds this year (including a climbing variety).
We eat zukes and summer squash almost every day, and we’ve already sent some to the local
food pantry. We won’t run out anytime soon.

In my quest for delicious ways to use and preserve this magical vegetable, I came
across the following Turkish-style zucchini fritter recipe. I think I saw it first in the
New York Times but when I went searching for the recipe again it seems that a
multitude of cooks/food bloggers/chefs have their own version. How did I
not know about this before? I think it’s my new favorite way to use these
versatile squash. The herbs and feta cheese really add flavor to these otherwise
bland-tasting vegetables.

Zucchini Recipe
1 lb. zucchini, trimmed (3 small or 2 medium)
1 tsp. salt
2 large eggs
2 scallions, minced (I used 3 T. minced red onion)
2 T. minced fresh dill (I used 1/2 tsp. dried dill) or parsley
1/2 c. chopped or crumbled feta
1/4 tsp. black pepper
1/4 cup flour
1/2 tsp. baking powder
3+ T. Olive Oil

Yogurt Sauce
1/2 cup yogurt
2 cloves garlic, minced
1/4 tsp. Salt
lemon wedges for serving

Shred the zucchini, mix with the 1 tsp. salt and place in a cloth-lined (old cotton
dish towel) colander to drain for at least 5 minutes.

In the meantime make the yogurt sauce. Mash the 2 minced garlic cloves with
the 1/4 tsp. salt, mix with the yogurt, and set aside.

Beat the eggs, add in the onions, herbs, pepper, and feta cheese. Mix in the
drained and squeezed zucchini. Stir in the flour and baking powder. Mix until
thoroughly combined.

Heat the olive oil over medium-high. When the oil is hot use two tablespoons of
the zucchini mixture per fritter. Flatten if necessary and fry for 2 minutes on each
side. If the patties are thick you may need another minute on each side. Just
check one to see if it’s cooked through.

Serve with the yogurt sauce, and lemon wedges if desired. Serves 2-3.

Zucchini Fritters