Baked Carrot Fritters - Firinda Havuc Mucver

Maybe some of you were wondering what I eat now that I live in Turkey. Okay, so most of you probably weren't, but I'm going to share a recipe with you anyway. The original recipe contains zucchini and it's usually deep fried. I found a baked zucchini fritter recipe at http://almostturkish.blogspot.com and have adapted it a bit. If you have a lot of zucchini this summer, I highly recommend Burcu's recipe. It's delicious. This is my carrot version.

Cast of Characters



Flour - 1 1/2 to 2 cups
Baking powder - 2 tsps
Grated carrot - approximately 3 cups
Parsley and Dill, fresh - about 1/3 cup each
Green onions - 3
Oil - 1/4 cup
Eggs - 3
Salt and Pepper to taste
Red pepper flakes (optional) I used about 1 teaspoon

Grate the carrots and finely chop your herbs. Thinly slice the green onions. In a mixing bowl, combine flour, baking powder, salt and pepper, oil, red pepper, and eggs. If your batter is a bit too thick, you can thin it out with some milk. I sometimes add another egg too, if I'm using both carrots and zucchini (about 2 cups each).



Isn't that pretty? I wish you could smell the combination of green onions, parsley, and dill. It's heavenly!

Fold those beautiful vegetables and herbs into the batter and spread into a greased baking dish. Place into a preheated oven (375 degrees) and bake for 45 minutes to an hour. Check it by placing a knife in the middle. When it comes out clean, you're good to go.

Before



After



The Perfect Accompaniment

Mince 1 clove of garlic with some thick, plain yogurt (1 cup) and add 2 tablespoons fresh dill and salt to taste.




There's nothing left to do but eat!