Kabak mücver (courgette fritters), dill & cheese

Step by step

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   1Grate, salt and squeeze

   10 min

   • Coarsely grate courgettes.
   • Toss with salt and leave 5 minutes.
   • Wrap in a clean tea towel and squeeze hard over the sink until no steady stream runs out.
   • You should have roughly 200–250 g squeezed courgette.

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   2Mix a thick batter

   4 min

   • Beat egg in a bowl, then mix in squeezed courgette, flour, cheese, dill and optional finely sliced spring onion.
   • The mixture should hold on a spoon, without liquid pooling.
   • If watery despite squeezing, add 1 tsp flour at a time, up to 2 extra tsp.

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   3Flatten and shallow-fry

   medium12–16 min

   • Heat half the oil over medium heat.
   • Add heaped spoonfuls and flatten to 8–10 mm thick, about 8 cm across.
   • Fry 3–4 minutes per side, turning once, until golden and the centre is set, with no raw flour or wet egg.
   • Cook in two batches, adding remaining oil as needed; check the centre reaches 71 °C.

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   4Drain without stacking

   2 min

   • Drain in one layer on clean paper or a rack for a minute.
   • Serve hot with optional yoghurt and lemon.
   • If the outside browns before the centre sets, make the next batch thinner and lower the heat.