.: evil jungle prince :.

It's citrus season here in California. All of sudden, all the lemons and grapefruits have all turned ripe and we're now faced with the same yearly question: what to do with hundreds upon hundres of ripe lemons?! A small solution to a larger problem is today's lunch, kabak mücveri (Turkish zucchini fritters) with garlic yogurt sauce (which is made with lemon juice).

1. Start by grating two zucchinis -- place them into a colander and sprinkle them with salt. Allow to drain for 15 mins. Squeeze out excess water.

2. Mix the zucchini in a large bowl with a couple of scallions (finely chopped), 2 tsp dill (fresh ideally but dry is ok), 2 tsp chopped Italian parsley, 1 tsp paprika, 2 egg whites, and about 1/2 cup of feta cheese. Add a little salt and pepper and mix. Then add 1 cup of flour and mix. (I used my fingers as using a fork was too awkward.)

3. Take a large tablespoon of the mixture and dust it with flour. Create a small pancake not larger than your palm and place aside. Repeat until you've used all the zucchini mix.

4. Heat olive oil on low and place three fritters on the skillet at a time. Immediately shake the pan back and forth so that the fritters don't stick. Fry for about 5 mins each, shaking periodically so that they don't stick. Place on paper towels to drain.

5. While the fritters fry, you can prepare the garlic yogurt sauce. Mix Greek yogurt with lemon juice, 1-2 cloves garlic, and salt to taste. The the sauce should be a little tart but not overly so.

The mixture of herbs in the fritters combined with the yogurt garlic sauce is like a delicious cacophony, chaotic but wholesome and exciting. I've made this dish before, but I find this recipe superior for its use of feta and paprika in the fritters. Awesome!