This Burdur-style meze fries grated zucchini with walnuts and dill into crisp-edged fritters.
14 min prep 12 min cook
Keeps the screen on · step-by-step guide · built-in timer
Prepare the cutting board and serving plate so the chopped ingredients do not wait and darken.
Squeeze the grated zucchini in your palms for 20 seconds.
Add the walnuts, eggs, flour, and dill, then mix the batter.
Fry the fritters in a pan for 8 to 10 minutes total, until both sides are browned.
Check the final salt and acidity balance so it does not release water while waiting.
Serve immediately after dressing, so the crisp texture does not fade.
💡 Tip: Squeezing the zucchini by hand for 20 seconds helps the fritters brown without absorbing too much oil.
🍽️ Serving suggestion: Spread it on the plate in unmixed layers of sauce and ingredients, then stir gently just before serving.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
7
g protein
18
g carbs
13
g fat
4.2g
Sugar
2.8g
Fiber
338.5mg
Sodium
1.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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