土耳其葫蘆餅

昨天過度興奮，今天終於蔫了下來，但是為了不辜負私房人的鼓勵，俺繼續挑戰這個土耳其的小點心。赫赫，終於成功了！
教科書上說應該是這樣

偶的是這樣

今天累壞了，做個湯

天真熱，偶居然把冰綠茶喝光了，這怎麽行，燒新茶，新茶燙啊,就吃這個吧

來張合影，say CHEESE!

今天沒工夫羅羅嗦嗦，但是提醒姐妹們（哦，兄弟們），西葫蘆（俺一直把它當涼瓜）一定要把水分擠幹淨，看看今天偶擠出了多少水。。。。。昨天不失敗才怪


Recipe:

2 1/2 cups coarsely grated zucchini (from about 3 medium)
1 teaspoon salt, divided
1 large egg
1 large egg yolk
1/2 cup (or more) all purpose flour
1/2 cup crumbled feta cheese
1 cup chopped fresh Italian parsley
1/2 cup chopped green onions
1 1/2 tablespoons chopped fresh dill

1/2 cup (about) olive oil
1/2 cup (about) corn oil

Plain Greek yogurt

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour, cheese, and 1/2 teaspoon salt. Mix in parsley, onions, and dill. If batter is very wet, add more flour by spoonfuls.

Heat 2 tablespoons olive oil and 2 tablespoons corn oil in large skillet over medium heat. Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F oven 12 minutes. Serve with yogurt.

Makes about 18 patties.
From Bon Appétit