Grate and squeeze the courgettes
Grate the courgettes and squeeze out as much of their liquid as you can.
Turkish Cuisine Olive-Oil Dishes
Golden fried Turkish courgette fritters made with grated courgette, eggs, flour and dill, served with yoghurt.
· votes Be the first to rate
Vote saved, thank you!
Copy and paste this snippet into your blog or website:
AI-generated image, editorially approved.
Step by step
Check off the steps you've completed; your progress is saved on this device.
Grate the courgettes and squeeze out as much of their liquid as you can.
Add the eggs, flour, finely chopped dill and the spices, and mix well.
Using a spoon, drop portions of the batter into the hot vegetable oil.
Fry on both sides until golden brown.
Lift onto kitchen paper to drain, then serve with yoghurt.
Time's up! Enjoy your meal.
Transparent source info
Editorial and media review in progress
Last check: 16.08.2026
Recorded editorial source
Reklam
Your next recipe
A summer essential: green beans cooked slowly in olive oil with peeled tomatoes and onion.
The aubergines are softened in the oven rather than deep-fried, and the onions are cooked until sweet. Served warm, never hot.
Courgettes are cut in half crosswise and hollowed out, filled with a raw mince, rice and herb stuffing, capped with a slice of tomato and simmered, covered, in water with tomato paste.
Turkish moussaka of fried aubergine slices baked under a ground beef, onion, pepper and tomato topping, without béchamel.
Culinary & Culture Guides
Autumn in Cyprus and Turkey means pumpkin: kabak tatlısı with tahini, Cypriot kolokoti, pumpkin-tahini börek and soup, plus buying tips.
Read more →Turkish and Cypriot cooking is full of naturally vegan dishes: zeytinyağlı vegetables, çiğ köfte, mercimek köftesi, imam bayıldı and fava.
Read more →Adana, Urfa, İskender, Beyti, Ali Nazik, çöp şiş and more: the main types of Turkish kebab, where they come from and how to make them at home.
Read more →Reklam