Technically these are mucver, which is basically the Turkish word for zucchini fritters. These are my favorite summertime meal, hands down. They are also very forgiving if you have to sub ingredients, but I would never sub the dill. Aside from the absolute ease of preparation, the dill is what makes these my go-to. I should also mention that doubling the batch and saving some for tomorrow and the next day is ideal. They also freeze well.
6 courgettes, grated
1-1/2 teaspoons salt, plus more for dredging the zukes
1/2 teaspoon black pepper
1/2 cup feta cheese, parmesan cheese, finely chopped cashews or almonds
1/2 cup fresh dill
4 scallions and/or 1/2 cup caramelized onions
1/2 cup flour
1 teaspoon baking powder
vegetable oil for frying
Grate the zucchini in a food processor. Sprinkle with salt. Mix and set aside. I find that it’s actually ideal to do this step the day before, just refrigerate until ready to use.
Cover the bottom of a skillet with a thick layer of vegetable oil. Heat over medium-high.
Mix together the eggs, cheese, dill, and scallions.
Press the grated zucchini and drain the juices (reserve for soups, sauces, smoothies, focaccia brine, etc.).
Mix in the flour, salt, pepper, and baking powder until the zucchini is coated.
Stir the egg mixture into the floured zucchini until you have an even batter.
Use a large spoon to portion and drop batter into the oil. Flatten the batter with the spoon. It should sizzle immediately. If it does not, wait until it does before adding more pancakes.
Fry the mucver on each side for a total of about five to six minutes, or until done to your liking. I prefer the flavor of a darker color.
Let the pancakes sit on a linen towel to drain excess oil for a few minutes before serving.
Dress with tzatziki sauce and chopped scallions.