Cooking, recipes, how to
benazir's blog
Turkish Leek/Zucchini Fritters

I am going through a backlog of old archive posts that is still viable yet that I really intend to go through the rest of them so recipes like these can stay here for eternity. For the fritters you will need 2 cups of all purpose unbleached flour, 3 pinches of baking powder 1 pinch of ether pink salt, plain sea salt or even kosher salt, 1 pinch of peppercorns of any color ground in mortar and pestle and dumped in to the flour mixture, add 3 tbs of powdered egg or 1 whole chicken egg. If using a whole chicken egg, just be sure to sift the dry ingredents first.
Add 1/4 of a cup of feta cheese either 1 pinch of dill weed, mint or parsley Clean 1 leek making sure that the green parts are free from mud. Chop off the top that is sprouting and do a rough chop and add this to the food processor to chop in tiny pieces then combine with cheese flour mixture in a large mixing bowl. However if you want zucchini then substitute the zucchini for the leeks and make sure that it is grated in the food processor before adding to the flour cheese mixture. Add 1/4 cup of water a little at a time until you have a thick batter. This batter must not be runny.
Take a large cast iron skillet for shallow frying these yummy treats. You will need to have it on high heat and add 1/4 cup of either grapeseed oil, sunflower oil, safflower oil, corn oil or canola oil. Let that become hot and add by tablespoons full of the batter in to the hot skillet with the heat reduced to medium in batches of 4. Cook them on both sides until they are golden brown and the leeks or zucchini is done on the inside.
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