Gluten-Free Turkish Zucchini Fritters (Kabak Mücver)

I suggest placing the cooked fritters in the oven at 200ºF/100ºC to keep them warm while cooking the second batch. If you have a lot of zucchini, please double the ingredients. They can be easily heated in an oven toaster or oven. If you don’t want to bother making the yogurt sauce, I think you can eat fritters plain or with gluten-free ketchup. For more heatlhy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

• Ready In: 50 mins
• Serves: 3
• Yields: 6 pancakes

Ingredients

• Yogurt sauce

• 1  cup plain yogurt (regular or Greek cowà s milk yogurt or non-dairy regular or Greek yogurt)
• 1⁄4 cup cucumber, finely diced
• 2  tablespoons fresh dill, chopped
• 1  tablespoon lime juice (from a 1/2 lime)
• 1  garlic clove, grated (optional)
•  salt
•  pepper

• Zucchini Fritters

• 2 1⁄2 cups zucchini
• 4  tablespoons green onions, chopped
• 2  tablespoons fresh dill, chopped
• 2  eggs
• 4  tablespoons  gluten-free flour or 4  tablespoons  rice flour
• 1⁄2 teaspoon salt
• 3  ounces feta cheese, crumbled (I used goat milk feta cheese.)
•  oil (for cooking)

Directions

1. Shred zucchini and set aside.
2. In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
3. Squeeze water out of the shredded zucchini.
4. In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
5. Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
6. Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.
7. Infuse love and serve with the yogurt sauce.