Turkish Zucchini Fritters (kabak mücveri)

Finely grate the zucchini, place it in a sieve, salt it, and let it rest 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 its excess water, squeeze it out.

Place the squeezed zucchini, chopped onion, dill, and parsley into a large bowl, add the oat flakes, eggs, salt, and pepper, then crumble the Balkan cheese into the bowl and mix everything together.

Now, prepare a large non-stick pan and heat 1 tablespoon of oil in it. Then, take a spoon and form fritters about 1 cm high directly in the pan from the prepared zucchini mixture, slowly frying them for 4–5 minutes on each side over a moderate flame. Afterward, 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 mixture is used (for us, it was enough for 3 batches, so we used a total of 3 tablespoons of oil). Place the fried fritters preferably on a plate with a paper towel, which will absorb excess fat from the fritters.