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Courgette Fritters

Aug 18, 2010

courgette frittersI don't know if you have noticed so far as a reader of my blog that I am writing each and every post in two languages and publish them simultaneously. I established this discipline because I know me. If I give myself the freedom to post them separately, some of them will remain unpublished and it will disturb my whole system. I like order and consistency.

Fresh out of the pan courgette fritters  Fritters, fresh out of the pan

However, it sometimes gets hard to have to write something, at least a bit interesting, in both languages. If you look at the content of the Turkish versions - and understand them - you will see that they are rarely similar to the English versions (except for the recipes, of course), let alone be direct translations. I try to write about things that I believe a Turkish reader might find interesting or relate to, whereas in English I try to omit things that I believe a non-Turkish reader might get lost reading, like some childhood memories or social anecdotes peculiar to Turkey.

Let's take the Turkish version of this post, "Mücver" as an example. I tell my readers about my days of boarding school when I spent only the weekends at home. It goes like this:

"...I was a boarding student in high school. Bound to eat untasty school food all week, I would often fall asleep at nights thinking about all the things I was going to eat next weekend at home. Because dinner was served as early as tea-time, at 6 pm and we went to bed at 9:30, we would get awfully hungry at nights in our dorms, where no food was allowed. I remember we would lull each other to sleep with descriptive stories of "Iskender Kebab" or "Inegöl Kofte". (An informative note for the non-Turkish reader: Bursa, where my family lived, is the city south of Istanbul, famous for its Iskender Kebab and Inegöl Kofte.) This is why when I went home on fridays to spend the weekend, I was always greeted with a dinner table full with all my favorites.

If you are a follower of my blog, you should know by now that mom is a great cook. She can cook anything everything fantastically. There is only one thing her skills and patience fell short of: to make Su Borek (Water Borek). It was Aunt Sabriye, a sweet chubby lady with red cheeks, who would come over and prepare it for us in our kitchen. She would roll yufkas to "membrane thinness", cook them in boiling water, than arrange them in a giant tray with white cheese in the middle and bake it on the stove gently and slowly, by turning it around itself like a wheel. The scrumptious smell of butter that took over the whole house, the luxury of being the one to taste the first slice and the taste of buttery white cheese melting in my mouth are memories that stimulate my appetite, even now as I write this. 

My topic today is not the water borek, as you might have guessed. When Aunt Sabriye came over to make it, she always made courgette fritters on the side. To see them next to water borek in the kitchen would knock me off my feet. Those delicious, spongy, tiny courgettes would indulge me the whole weekend. I ate them hot, cold, with yogurt, in a sandwich.. I may not know how to make water borek yet and I let's be frank, I won't be able to learn any day soon, but I can sure make good courgette fritters. And here is how I do them."

So would you find this interesting, dear non-Turkish reader, had I written it in the English version? (Oh, I think I just did!) Did you think Aunt Sabriye and my hungry nights in the dorm were relatable to you?  Or did you get lost somewhere between Inegöl Kofte and "membrane thinness"? Either way I'm going to leave it like this for this week. Enjoy the pictures of my handsome courgette fritters until next time!


Zucchini Fritters

makes about 30


  • 500 g (about 4 medium) zucchinis
  • 3 eggs
  • 2 handfuls fresh dill, chopped
  • 2 handfuls fresh parsley leaves, chopped
  • 2 handfuls fresh mint leaves, chopped
  • 5 spring onions, chopped
  • 1 tablespoon flour
  • 1/2 teaspoon baking soda
  • sun flower oil or other deep frying oil
  • 1/2 teaspoon pepper and 1/2 teaspoon salt


  1. Peel and grade the courgettes. Add salt. Over the sink, take a handful of graded courgettes and squeeze between your palms to release water. Place them in a deep bowl.
  2. Add eggs, parsley, dill, mint, spring onions, flour, baking soda and pepper. Give it a good stir with your hand.
  3. Fill the frying pan with an inch of sun flower oil. Heat the oil and turn it down to medium before popping the mixture in.
  4. Take tablespoon of the mixture and lay carefully into the pan. Don't overcrowd the pan. Fry each side for about a minute, or until they are golden brown.
  5. Give the mixture a stir before you take a new bundle. Take from the sides instead of the middle of the mixture, as sides are less watery.
  6. Lay the fried courgettes on a paper towel for couple of minutes than transfer to plates. Enjoy warm or cold.

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