Zucchini Herb Fritters

Wash the zucchini well and, without peeling, grate them into a bowl.

Finely chop the spring onions and add to the bowl. Use both the white and the green parts. You can substitute the spring onions for chives if necessary.

Break the eggs into the bowl and add the chopped herbs and seasonings. 

Mix well.

Add the flour and baking powder and stir in well. 

Set aside for at least 15 minutes as the water will slowly be released by the zucchini, stir again and add a little more flour if the mixture looks too runny.

Heat a large pan on medium to hot and add enough olive oil to cover the bottom of the pan.

When the oil is hot, stir the mixture again and add spoonfuls to the pan.

Fry slowly, they should be sizzling but the oil should not be smoking. Fry until golden and flip over. Fry the other side.

Place onto a plate lined with paper towels and continue until all of the Mücver are cooked.

Serve hot or cold.

These make a great light lunch or dinner, served with a salad and a yogurt dip such as cacık (Turkish yogurt and cucumber).

There are many variations to this recipe, some have cheese added and some have other vegetables.

It is also a great way to use up the inside part of the zucchini that would normally get thrown out when you make stuffed zucchini.