Turkish Zucchini (and Carrot) Fritters - Mücver!

 

lg bowl

24" square fine cheesecloth

frying pan
food processor
a batch of garlicky yogurt sauce, see recipe at bottom

2 lg zucchini, grated (about 6 cups)
3 lg carrots, grated
1 sm onion, grated
1 block feta cheese, crumbled (~1 cup)
3 eggs, beaten
2-3 cups flour
2-3 Tbsp fresh dill, chopped
sweet paprika
s&p

1 cup peanut, canola or grapeseed oil...whatever you prefer.  (Olive oil doesn't quite have the smokepoint, but it'll work okay.  If using, remember: cold pan, cold oil, then heat to temperature for frying.)
Place cloth over large bowl.  Put that processor to work and grate up the veg.  Add all to cheesecloth bowl.  Wring the life out of the veg.  Brute force works.  Dump liquid into Hubby's veggie juice bottle.

Mix in egg, cheese and seasonings.  Add flour, 1 cup at a time, and gently fold in until batter consistency is reached...

 

Get your oil hot, and then fry 'em up in a pan. Dollops, that is. Not too many at a time...4-5 minutes per side, depending on your flame and oil temp...

Drain on paper toweling.  Serve immediately with a nice, garlicky yogurt sauce.  Classic ingredients:

1 cup plain yogurt (Brookford's was perfect for this)
2 cloves garlic, pressed
juice from 1/2 lemon (or more)
salt & pepper

Mix up and refrigerate for a day if you have the time, but for at least a few hours.  It will be garlicky!