Cooking in Istanbul II

Kabak mucveri
Zucchini (Courgette) patties with herbs and cheese 

Serves 4-6: 
2 big firm zucchini/courgettes (kabak), seeds removed and grated with their skins
1/2 large onion (soğan), chopped or (preferred) 1/2 bunch of spring onions (taze soğan)
4-6 eggs (yumurta), depending on size and the batter’s consistency
3-5 tablespoons plain flour (un)
8oz/200g white feta-type cheese (beyaz peynir), soaked in water if very salty, and crumbled
Large bunches of dill (deroto), flat parsley (maydanoz) and mint (mint), chopped
1 teaspoon red pepper flakes (kırmızı biber)
Salt and freshly ground black pepper
Sunflower oil (ayçiçek yağı) or corn oil (mısır yağı) for frying
Yogurt, mixed with garlic, crushed with salt in a mortar en pestle. 

Squeeze the excess water out of the grated zucchinis, if necessary. 

In a large bowl, beat the eggs with the flour to a smooth batter. Add the cheese, herbs, red pepper, courgettes and the finely chopped spring onions. Season with a little salt and pepper. Let de mixture rest for minimal 10 minutes, preferrably in a lukewarm place (middle of stove e.g.) 

Heat a little sunflower oil, just enough to cover the base of a frying pan. Drop a small ladle full of the courgette mixture into the oil, repeat until the pan is filled, and fry the blini-size pancakes until golden-brown on both sides. Make sure the oil is not too hot, because the sides will burn and the insides won’t cook. 

Drain on kitchen paper, if necessary, and serve hot (preferred) or cold, with the garlic-yogurt on the side.