CARROT FETA ZUCCHINI FRITTERS #vegetarian #appetizers

Let me present one of my preferred side dishes: Carrot Feta Zucchini Fritters. These are one of the most adored mezzes in our cooking. You know mezzes are cold served nourishments which are went with raki, the Turkish mixed beverage like Greek ouzo. These are not simply filled in as mezze, strangely they are one of our preferred breakfast nourishments too.

It's not summer yet, when it's unfortunate to eat total suppers, however we've just begun to eat for meals. Do you eat for lunch or supper? At the point when we leave winter and encouraging nourishments behind, we regularly get ready breakfast food sources for supper like these Cheese Stuffed Peppers or Menemen, which is an exceptionally delectable egg dish with tomatoes and green peppers and have these notwithstanding cut tomatoes and cucumbers, olives, different cheeses, jam or nectar, which areTurkish run of the mill breakfast foods.And a recently blended Turkish dark tea is just about an absolute necessity to supplement all these.

Run of the mill zucchini wastes in Turkish cooking for the most part contain feta for a little tart flavor and spices. No different options, however I do cherish developments in cooking, so I included ground carrot and red ringer pepper to give my misuses some shading and extra flavors.

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INGREDIENTS

• 2 cups coarsely grated zucchini
• 1 cup grated carrot
• 1 red bell pepper, diced
• 3 eggs
• 5 tablespoons cornmeal or all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt or less if your feta is too salty
• 5 tablespoons feta, crumbled
• ½ cup olive oil to fry

INSTRUCTIONS

1. Salt the zucchini and carrot with about 1 teaspoon salt and wait for 5 minutes.
2. Take a handful of them and remove the excess juice from them by squeezing them in your hands.
3. Whisk eggs in a large bowl.
4. Add cornmeal or flour, grated zucchini and carrot, diced red bell pepper, salt and feta in this order and mix with a fork well.
5. Finally add baking powder and stir.
6. Heat olive oil in a large skillet over medium heat.
7. Drop 1 tablespoon of the batter into the skillet. Drop as many mounds as your skillet can take.
8. Flatten slightly and fry 3 minutes on each side or until golden.
9. Transfer them onto a paper towel and repeat with remaining batter.
10. Serve warm or cold with yogurt.

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