Turkish Zucchini Fritters (Kabak Mücveri)

INSTRUCTIONS

• 1
  Grate the zucchini finely, place it in a sieve, salt it, and let it sit for 10–15 minutes to release excess water due to the salt. Meanwhile, peel and finely chop the onions, and finely chop the dill and parsley. Once the zucchini has released excess water, squeeze it out.
• 2
  Place the squeezed zucchini, chopped onion, dill, and parsley into a larger bowl, add the oats, eggs, salt, and pepper, then crumble the Balkan cheese into the bowl and mix everything together.
• 3
  Now prepare a larger non-stick pan and heat 1 tablespoon of oil in it. Then take a spoon and form fritters from the prepared zucchini batter directly in the pan, about 1 cm thick, and slowly fry them for 4–5 minutes on each side over low heat. Then remove the fritters from the pan, heat another tablespoon of oil in the pan, and prepare the next batch of fritters in the same way. Continue this process until all the zucchini batter is used (we managed to make a total of 3 batches and used a total of 3 tablespoons of oil). Place the fried fritters preferably on a plate with a paper towel, which will absorb the excess fat from the fritters.
• 4
  Serve the finished fritters immediately.