Gluten-Free Turkish Zucchini Fritters (Kabak Mücver) - cooking recipe

Ingredients

Yogurt sauce
1 cup plain yogurt (regular or Greek cowA 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)

Preparation

Shred zucchini and set aside.
In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
Squeeze water out of the shredded zucchini.
In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
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.
Infuse love and serve with the yogurt sauce.