feta cheese1tbspegg1, yolk and white separated flour1tbsp
Grate the courgettes, skin and all, into a colander. Mix them around with a teaspoonful of salt and let them drain for half an hour under a plate weighted down with something heavy – a pan of water will do.
Squeeze the courgettes again, to help expel their water, which is a beautiful jade green in the bowl. The drier the better. In a bowl, mix them with the garlic and onion, sprinkle with pul biber and a scrunch of black pepper, and crumble the feta into the mix. Stir in the egg yolk and the flour. Beat the egg white into foam, and fold it gently into the mix.
Cover the bottom of a shallow frying pan with sunflower oil on a medium to hot stove. When the oil begins to flex, drop dollops of the mixture into the pan with a wooden spoon or your fingers. They may be about three inches across; give them a nudge here and there to improve their shape while they are still soft. Pat them down a bit if you like.
Fry for three minutes on one side, then turn them carefully with a spatula and fry the other side. Lift them out and put them on kitchen paper to dry off, then start again with another glug of oil until you have used up all the mixture.