Store. Once the fritters are cooked, let them cool completely and store them in a food-airtight container for 3-4 days. If you have any leftover zucchini, store it properly in the fridge. Reheat ...

Drop the zucchini mixture by the tablespoonful into the hot oil, taking care not to crowd the pan, and cook the fritters in three or four batches, turning halfway through cooking, until golden ...

Its chapters are named for different places she visited, or places connected to the dishes in her book. The mucver, or Turkish fritters, are in the section on Istanbul, where she came across the ...

Grate zucchini and squeezed all excess water from the flesh. In a large bowl, add the zucchini, spring onions, cheeses, herbs and eggs. Mix well and season with black pepper. Add the flour and mix ...

Zucchini blossoms are the secret ingredient you never knew your African dishes needed! These edible flowers, plucked from the zucchini plant before the vegetable reaches full maturity, bring a ...

Fry for 2 - 4 minutes on each side or until golden brown. In a large bowl, combine zingy mayo ingredients. Serve alongside fritters.

These fritters can be served hot or cold and are delicious with a dollop of natural yoghurt on top. To complete the meal, make up a salad of cherry tomatoes, cucumber chunks and slices or cubes of ...

Working in 3 batches, drop ¼ cup zucchini mixture into pan. Cook for 3 minutes each side or until golden and cooked through. Remove and drain on paper towel. Serve fritters topped with spicy ...