The Fresh zucchini for this recipe came from our neighbours garden in Yalıkavak and I decided to make these patties and share it with you folks. Zucchini patties have always been been a summer and winter favorite with my family. Easy to make and wonderfully nutritious. Warm or cold, they taste so good that we can eat them at any time of the day.
They can easily be an appetizer, a snack as well as a side dish. Serve with a bit of garlicy yoghurt dabbed on top.
- 3 cups zucchini / courgettes - coarsely grated
- 1 medium potato - grated
- 1 medium carrot - grated
- 1 cup spring onion - finely chopped
- 3 eggs - beaten
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup plus 1 tablespoon flour
- 3 tablespoons fresh dill - finely chopped
- 3 tablespoons fresh parsley - finely chopped
- 1 teaspoon baking powder
- 1 teaspoon lemon juice
- vegetable oil (for frying)
Grate zucchini and press between your palms to remove excess moisture. In a large bowl, combine zucchini, potato, carrot, onion, egg, dill, parsley, salt and pepper.
Mix well using your hands. Stir in flour, add the baking powder, add the lemon juice and stir.
In a skillet, heat oil over medium-high heat. Drop batter by heaping tablespoonfuls into oil.
Cook about 3 minutes per side or until golden brown, turning once. Drain patties on paper towel.