These Turkish-style zucchini fritters are made by thoroughly draining grated zucchini and mixing it with shrimp. Chili adds a distinct heat. Since moisture from the shrimp combines with the zucchini liquid, take care to get the mixture consistency right; preparation takes some time.
Salt the grated zucchini and let it rest for 30 minutes so it releases its liquid.
Squeeze the rested zucchini firmly with your hands to remove all the liquid; otherwise, the mixture will be watery and may fall apart in the oil.
Mix the squeezed zucchini with the shrimp, egg, flour, grated onion, dill, Turkish red pepper flakes, hot pepper paste, and salt.
Heat the cooking oil and fry spoonfuls of the mixture until golden on both sides.
Drain the fried fritters on paper towels and serve hot.
If you do not remove all the liquid from the zucchini, the mixture will be watery and the fritters may fall apart in the oil. Do not skip the 30-minute salted rest and squeezing step. Allergens: eggs, wheat (gluten), and shellfish (shrimp).
Kabağın suyunu yeterince sıkmadan harcı hazırladım, mücverler tavaya döker dökmez dağıldı ve neredeyse hiç şekil almadı. İkinci partide 10 dakika daha uzun sıkınca sonuç düzeldi ama ilk deneme tam bir hayal kırıklığıydı.
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