Mücver (Zucchini Fritters)

Method

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1. 1Trim the zucchini and grate them on the coarse side of a box grater. Toss with a pinch of salt and leave in a colander for 10 minutes.
2. 2Squeeze the zucchini hard with your hands or in a clean kitchen towel until almost dry. This is the key step: wet zucchini makes a runny batter and fritters that fall apart.
3. 3In a large bowl, mix the zucchini, spring onions, eggs, cheese, dill and parsley. Season with salt, pepper and pul biber, adding salt gradually since the cheese is already salty.
4. 4Stir in the flour a spoonful at a time. The batter should drop from a spoon in a soft mound rather than run; if it is too loose, add another spoonful of flour.
5. 5Heat the oil in a wide frying pan over medium heat until a drop of batter sizzles immediately. Drop in heaped tablespoons of batter and flatten them gently with the back of the spoon.
6. 6Fry for 3-4 minutes per side until deep golden. Don't crowd the pan, or the oil cools down and the fritters turn greasy.
7. 7Drain on paper towels. Serve warm or at room temperature with garlicky yogurt.