Turkish Zucchini Fritters with Corn Flour

Instructions

1. Step 1

   Grate the zucchini into a colander. Squeeze it firmly in handfuls to remove as much liquid as possible, then transfer it to the mixing bowl.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Zucchini

   Cookware: Box Grater, colander, mixing bowl

2. Step 2

   Finely grate the onion and add it to the zucchini.

   Timer: 2 min (fixed)

   Ingredients used: 0.5 piece Onion

   Cookware: Box Grater, mixing bowl

3. Step 3

   Finely chop the parsley and dill, then add them to the mixing bowl.

   Timer: 3 min (fixed)

   Ingredients used: 10.0 gr Dill, 10.0 gr Parsley

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Add the egg, salt, and red pepper flakes. Stir until the egg is evenly distributed.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 5.0 gr Salt, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: mixing bowl, whisk

5. Step 5

   Stir in the corn flour until no dry patches remain and the thick batter holds its shape on a spoon.

   Timer: 2 min (fixed)

   Ingredients used: 90.0 gr Flour

   Cookware: mixing bowl, wooden spoon

6. Step 6

   Let the batter stand for 5 minutes so the corn flour can hydrate.

   Timer: 5 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Heat a thin layer of the oil in the nonstick frying pan over medium heat, replenishing it between batches as needed. Fry 12 spoonfuls of batter in 3 batches, flattening them slightly and cooking for 3–4 minutes per side until golden and the centers reach 71°C.

   Timer: 24 min (fixed)

   Ingredients used: 60.0 ml Vegetable Oil

   Cookware: nonstick frying pan, Tablespoon, turner

8. Step 8

   Transfer the cooked fritters to a wire rack and let them drain for 2 minutes before serving.

   Timer: 2 min (fixed)

   Cookware: turner, wire rack