“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were still hot,” says Didem Senol. “My grandmother fried them, too; she’d make the patties thin and dense. When I started cooking, I decided to work on my childhood recipe. I added herbs and feta and reduced the amount of flour to make them fluffier.” The fritters are terrific on their own or dipped into the yogurt-cucumber sauce.More Recipes for Fried Foods
The cucumber-yogurt sauce can be refrigerated overnight. Serve the sauce lightly chilled.
Sparkling wine goes exceptionally well with salty fried foods like these fritters. Look for the herbal NV Domaine de la Taille Aux Loups Triple Zéro, made in the Loire, or the fruity NV Freixenet Cordon Negro Brut Cava from Spain.