Bakery products

Zucchini and Turkey Fritters

Zucchini and Turkey Fritters

Ingredients for making zucchini and turkey fritters

For fritters

  1. Zucchini 2 pieces
  2. Carrots 2 pieces (medium size)
  3. Leek white part of the onion
  4. Eggs 3 pieces
  5. Starch 4 tablespoons
  6. Turkey fillet 200 grams
  7. Salt to taste
  8. Pepper to taste

For the sauce

  1. Natural yogurt 1 packet
  2. Cucumbers 3 small or 1 large
  3. 2 garlic cloves
  4. Dill 1 tablespoon
  5. Vinegar or lemon juice to taste
  6. Olive oil to taste
  7. Salt to taste
  8. Pepper to taste
  • Main Ingredients: Onion, Carrot, Zucchini, Turkey
  • Serving 5 servings


Grater, plate, spoon, spatula, frying pan.


Step 1: Three Zucchini

Rinse the squash and grate in a deep bowl on a medium grater.

Salt the grated zucchini, mix the mass and set aside so far so that the vegetables give juice.

Step 2: three carrots.

Peel and grate the carrots in a separate bowl.

Step 3: chop the onion.

Dice the onion into small cubes. Mix onion with grated carrot.

Step 4: chop the turkey.

Turkey fillet, and this can be a tenderloin tenderloin, or boneless and skinless thighs, cut into very small pieces.

Step 5: squeeze the zucchini.

Squeeze grated zucchini infused in salt from excess fluid. Drain all released water.

Step 6: mix the ingredients for the fritters.

Mix zucchini with carrots, onions and turkey. Add eggs, salt and pepper to taste.

Add starch and mix everything very carefully. Allow the fritters to stand at room temperature for a while, and make the sauce yourself.

Step 7: prepare the sauce.

For the sauce, rinse and grate the cucumbers. Salt them, let stand for some time, and then, as in the example of zucchini, drain the released liquid from them and squeeze slightly.

Mix grated cucumbers with natural yogurt. Add to taste salt, pepper, as well as lemon juice or vinegar.

Rub the cloves of garlic.

Pour in vegetable oil, pour finely chopped dill and mix very well.
Remove the prepared sauce while in the refrigerator, let it brew.

Step 8: fry the zucchini and turkey pancakes.

Heat oil in a pan and spread a mixture of zucchini and turkey in a tablespoon into it, forming small pancakes. Fry until golden brown on both sides. So that the pancakes are cooked inside and not burned at the same time, fry them over medium heat. On average, frying one batch (how much you will go into the pan at a time) takes about 4 minutes.

Step 9: serve pancakes from zucchini and turkey.

Pancakes from zucchini and turkey are served hot, immediately after cooking. Pour each serving with previously mixed sauce and enjoy the taste of a simple and healthy dish.
Enjoy your meal!