Kabak Mücveri (Turkish Zucchini Fritters)

• 1 lb zucchini
• 1/2 cup chopped green onion (spring)
• 1 small yellow onion, grated
• 1/2 cup fresh dill, chopped
• 4 tablespoons fresh flat-leaf parsley, chopped
• 1/2 cup kasseri cheese, grated or 1/2 cup feta cheese, crumbled
• 4 eggs, slightly beaten
• 1 cup all-purpose flour
• fresh ground pepper
• olive oil, for frying

1. Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
2. Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
3. In a large saute pan over medium-high heat, pour in oil to a depth of 1/4 inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.

zucchini, green onion, yellow onion, fresh dill, parsley, kasseri cheese, eggs, flour, fresh ground pepper, olive oil

Taken from www.food.com/recipe/kabak-m-cveri-turkish-zucchini-fritters-127269 (may not work)