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Turkish   -   Zucchini Cakes (Kabak Mucveri)   adapted from Classical Turkish Cooking by Ayla Algar

  • 1 1/2 Pounds Zucchini -- grated
  • Salt
  • 5 Medium Scallion -- chopped
  • 1/3 Cup Dill -- chopped
  • 1/3 Cup Parsley -- finely chopped
  • 1 Small Onion -- grated
  • 1/3 Cup Kasseri Cheese -- grated
  • 3 Medium Eggs -- beaten
  • 3 Tablespoons Flour
  • Pepper -- to taste
  • Olive Oil -- for frying
Directions Sprinkle zucchini with salt and allow to sit in colander for 20 minutes. Squeeze dry and mix in a bowl with remaining ingredients except oil. Season with salt and pepper. Heat 1/4 cup oil in nonstick frying pan, drop by the tablespoonful into the hot oil and cook until golden brown on both sides. Drain on paper towels and serve either hot or cold.
Serves 6
Time to Make 0:00

Printer version   2 Votes - Yum: 5, Easiness: 2, Speed: 3, Overall: 3.33333 Rate this recipe

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