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Several of the Turkish restaurants on Stoke Newington High Street have these delicious fritters on the menu, and usually serve them hot with mixed salad and yoghurt. Or try grating a clove of garlic into the yoghurt, or mix it with some finely chopped cucumber and mint. Serves 4
4 medium (or 1 or 2 large) summer squash or courgettes, grated - about 500g
1/2 tsp baking powder
4 spring onions (or half an onion), finely chopped
a good handful each of fresh dill, parsley and mint, finely chopped
75g feta, crumbled
pepper to taste
4 tbs sunflower or olive oil
Yoghurt, garlic, cucumber, extra mint to serve - optional (see above)
Put the grated squash or courgettes in a colander, sprinkle with salt and leave to drain for 20 minutes.
Meanwhile, get on with chopping the other ingredients.
Mix together the eggs, flour, baking powder, onions, herbs and cheese.
Squeeze out the liquid from the squash, add to the other ingredients and mix well.
Scoop up the batter into golf-ball sized balls then flatten. Heat the oil in a pan and fry the mucver till they are golden brown - about 5 minutes each side (or you can leave them ball-shaped and deep-fry them).