Kabak Mücveri

Instructions

1. Step 1

   Grate the zucchini into a colander set over a mixing bowl. Toss with the salt and leave it to drain.

   Timer: 10 min (fixed)

   Ingredients used: 5.0 gr Salt, 600.0 gr Zucchini

   Cookware: Box Grater, colander, mixing bowl

2. Step 2

   Transfer the zucchini to a clean kitchen towel, gather the edges, and squeeze firmly to remove as much liquid as possible. Place the drained zucchini in a dry mixing bowl.

   Cookware: Clean kitchen towel, mixing bowl

3. Step 3

   Stir the yogurt and garlic together in a small bowl, then refrigerate until serving.

   Ingredients used: 4.0 gr Garlic, 200.0 gr Plain Yogurt

   Cookware: small bowl

4. Step 4

   Add the eggs, flour, feta, scallions, dill, black pepper, and baking powder to the drained zucchini. Stir just until evenly combined, then let the batter stand briefly.

   Timer: 5 min (fixed)

   Ingredients used: 90.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 15.0 gr Dill, 2.0 piece Egg, 100.0 gr Feta Cheese, 2.0 gr Ground Black Pepper, 4.0 piece Scallion

   Cookware: mixing bowl

5. Step 5

   Pour the sunflower oil into a large skillet and heat it over medium heat until shimmering.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Sunflower Oil

   Cookware: large skillet

6. Step 6

   Working in batches, spoon portions of batter into the skillet and flatten them into small patties. Fry for 2–3 minutes per side until deep golden, set in the center, and at least 74°C internally.

   Timer: 15 min (fixed)

   Cookware: large skillet, spatula

7. Step 7

   Transfer the cooked fritters to a wire rack and let them drain briefly. Serve warm with the garlic yogurt.

   Timer: 2 min (fixed)

   Cookware: spatula, wire rack