Recipe: Turkish courgette fritters with yoghurt dip

This classic from Turkish cuisine can even change the mind of the biggest courgette hater. 

How to make the Turkish courgette fritters

Grate the courgettes, sprinkle the flesh with salt and leave to drain in a colander for at least 1 hour (press a plate onto the courgettes to squeeze out as much moisture as possible).

Beignet batter

Beat the eggs with the flour. Finely chop the dill, flat-leaf parsley and spring onions and add them to the courgettes. Crumble the beyaz peynir over the top as well and add the egg mixture. Stir well until you have a beignet batter.

Frying in a saucepan or frying pan

Heat the frying oil in a large saucepan or frying pan over medium heat and fry 1 tablespoon of batter at a time until you have fried all the batter. Drain the fritters on kitchen paper. Meanwhile, make the sauce.

Sauce

Finely chop the coriander. Whisk the yoghurt and add a little salt and the coriander. Serve the fritters lukewarm with the sauce.

Recipes from Istanbul
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Image: Akiko Ida and Pierre Javelle