Turkey GP 2020: Zucchini and Cheese Patties

2020 would not be complete without a completely bonkers race thrown in the mix. The Turkish circuit wasn’t expected to be as exciting or crazy as it turned out to be. I remember when they raced there back in 2011, it was a good track but nothing spectacular. This year with the brand new super slick tarmac and the intermittent rain, it was practically an ice rink, and so much fun to watch! Of course, I’m also grateful for a new cuisine to explore and recipes to make!

For the Turkish Grand Prix this year I found some excellent vegetarian recipes in Classic Turkish Cooking by Ghillie Basan: Zucchini and Cheese Patties, Spicy Garlic Mushrooms, and a side salad of chopped crunchy veggies and herbs.

Zucchini and Cheese Patties (Kabak mucveri)

From Classic Turkish Cooking by Ghillie Basan

 3 medium zucchinis, grated with their skins
1 large onion, chopped
4-5 cloves garlic, crushed with salt
3 Tbsp olive oil
3 eggs
3 Tbsp plain flour
8 oz feta, crumbled
large bunch of dill, parsley, and mint, roughly chopped
1 tsp kirmizi biber or 1 tsp paprika + 1 pinch cayenne
salt and freshly ground pepper
vegetable oil for frying 

1. Sprinkle the grated zucchini with a little salt and let rest for 5 minutes to draw out the liquid, then squeeze out the excess water.
2. Heat the olive oil in a shallow pan and fry the onion, darlic, and zucchini until they begin to color. 
3. In a large bowl, beat the eggs with the flour to a smooth batter. Add the cheese, herbs, and kirmizi biber (or paprika and cayenne). Season with salt and pepper. Beat in the zucchini mixture while still warm.
4. Heat a little vegetable oil, just enough to cover the base of a frying pan. Drop a spoonful or two of the mixture into the oil and fry the patties until golden brown on one side, flip and brown on the other side until golden.
5. Drain on a paper towel lined plate, and serve hot or cold

 These are fine on their own with no dip, but I love this lemony yogurt dip and highly recommend you whip some up to go along with the patties.

Lemon Yogurt Dip

Adapted from Bon Apetit

½  cup whole-milk yogurt
1 Tbsp. fresh lemon juice
¼  tsp. sugar
Kosher salt

1. Whisk yogurt, lemon juice, and sugar in a small bowl to combine.
2. Season with salt and whisk again to combine.