Turkish Zucchini Fritters (kabak mücveri)

Finely grate the zucchini, place it in a colander, salt it, and let it sit for 10–15 minutes to release excess moisture due to the salt. Meanwhile, clean and finely chop the onion, and chop the dill and parsley. Once the zucchini has released its liquid, thoroughly squeeze out the water.

Place the squeezed zucchini, chopped onion, dill, and parsley in a large bowl. Add the oat flakes, eggs, salt, and pepper, then crumble in the cream cheese. Mix everything thoroughly.

Heat one tablespoon of oil in a large non-stick pan. Using a spoon, form fritters about 1 cm thick directly in the pan. Fry them over medium heat for 4–5 minutes per side until golden brown. Remove the cooked fritters, replenish the oil, and fry the next batch. It is advisable to place the fried fritters on paper towels to absorb excess grease.