Turkish Zucchini Fritters (Kabak Mücveri)

Preparation

• 1
  Finely grate the zucchini, place it in a sieve, lightly salt it, and let it sit for 10–15 minutes to draw out water. In the meantime, peel and finely dice the onions. Also, finely chop the dill and parsley. Once the zucchini has released its water, squeeze it firmly with your hands.
• 2
  Combine the squeezed zucchini with the diced onions, dill, and parsley in a large bowl. Add rolled oats, eggs, salt, and pepper. Crumble the Balkan cheese directly into the bowl with your hands and mix everything into a uniform mass.

Frying

• 1
  Heat a large non-stick pan and add about 1 tablespoon of oil. Using a spoon, place small portions of the zucchini mixture into the pan and flatten them into fritters about 1 cm thick. Fry over medium heat for about 4–5 minutes on each side until golden brown.
• 2
  Remove the finished fritters from the pan and drain them on a plate lined with paper towels to remove excess fat. Repeat the process with the remaining oil and mixture until everything is used up (yields approx. 3 servings of 3 fritters each).

Serving

• 1
  It's best to serve the zucchini fritters warm immediately. A cool yogurt dip pairs excellently with them.