Mücver — Turkish Zucchini Fritters

Ingredients

• 1½ lb zucchini, coarsely grated
• 4 scallions, sliced
• ½ cup dill + parsley, chopped
• ½ cup crumbled feta
• 2 eggs
• ½ cup flour
• 1 cup yogurt + 1 grated garlic clove, for the sauce
• Neutral oil, for shallow frying
• Salt and aleppo pepper

Method

1. Salt the grated zucchini (1 teaspoon) and let it sit in a colander 10 minutes, then SQUEEZE it in a clean towel until it stops dripping. This is the whole game — wet zucchini makes soggy fritters, wrung-out zucchini makes crisp ones.
2. Stir together the zucchini, scallions, herbs, feta, eggs, and flour into a thick, just-holding batter. Pepper generously; go easy on salt (the feta and the salting step carry it).
3. Heat ¼ inch of oil over medium-high until a bit of batter sizzles immediately. Drop heaping spoonfuls and flatten gently.
4. Fry 3 minutes per side until deep golden-brown and set through. Drain on a rack, not paper.
5. Stir the garlic into the yogurt with a pinch of salt. Serve the fritters hot, sauce cold, aleppo pepper over everything.