Turkey - Zucchini Fritters / Mucver (Appetizer / Meze)

[Olga Drozd]

Turkey - Mucver / Zucchini Fritters

Traditionally part of the meze course, they also make a nice side dish for seafood, poultry or lamb.

1 pound small zucchini (courgettes), coarsely grated (500 g)
Salt
1/2 pound feta cheese, or equal parts feta and kasseri or dry ricotta (250 g)
6 green onions, minced (spring onions)
1/2 cup chopped fresh dill (1/2 oz./15 g)
1/4 cup chopped fresh mint (1/3 oz./10 g)
1/4 cup chopped fresh flat leaf Italian parsley
3 eggs, lightly beaten
1 cup all purpose flour (plain white flour)
Freshly ground pepper
Peanut oil for frying

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 ad pepper to taste.  Stir to mix well.

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 oil, being careful not to crowd 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.

Arrange the fritters on a warmed platter and serve hot.  Serves 8 as an appetizer, 4 as a side dish.

DRY RICOTTA: Dry Ricotta cheese is firmer than cottage cheese but grainier, is white, less moist than the fresh variety of ricotta and has a mild sweet flavour with an added hint of salt. You don't need to drain dry ricotta- sold mostly in packages.

Dry Ricotta is a popular ingredient in many Italian pasta recipes like Ravioli and Tortellini and is suitable for use in many gourmet dessert cakes and dips.