Zucchini Fritters- Kabak Mϋcveri

I have modified this recipe a little. One of my students posted a recipe for the fritters and I decided to combine the two recipes and am quite happy with the results.

1 ½ pounds small firm zucchini (courgette), grated (4 cups)

2 carrots, grated
1 bunch scallions trimmed and finely chopped (or if you do not have enough, grate some onion or add anyway)
1 red or yellow bell pepper
2 tablespoons fresh Italian parsley, finely chopped
2 tablespoons finely chopped dill
3 eggs
1 tablespoon paprika
Salt and freshly ground black pepper
8 ounces (250 grams) crumbled feta cheese
1 cup flour
Vegetable oil for frying

 Combine grated zucchini and carrots in a colander, sprinkle with salt and let it drain at least 15 minutes. Squeeze out the excess juice and place mixture in a large bowl, add onion, bell pepper, dill, parsley, eggs, and paprika-mix well. Season with salt and pepper. Stir in feta cheese and flour a little at a time and incorporate them well.

 Heat oil in a skillet. Scoop out tablespoonfuls of the mixture and gently drop into the hot oil. (Do not crowd them in the skillet). Fry them all over until they are golden brown, about five minutes. Drain on paper towel.