We simply didn’t want to leave. The Kalkan Han, an exquisitely restored inn located in the little fishing village of Kalkan on the Turkish Mediterranean, had been our base far a few days longer than we had expected. It was our last morning and I had just woken from a dreamy sleep. I threw open the shutters to see the clear sky and azure sea and just as I did, a donkey let out a bray that brought me back to reality: We had to pack and go. We went up to the roof balcony to enjoy one last breakfast and when we said our good-byes, our host Ersin gave me this recipe of his mother’s as a memento.
1. Place the zucchini in a colander and sprinkle with ½ teaspoon salt. Let sit 1 hour to drain. Pat dry between paper towels.
2. Place the zucchini in a bowl and add the scallions, feta, dill, mint, parsley, and eggs. Mix well. Sift the flour aver the top and stir to mix. Season with salt and pepper.
3. Heat a large skillet containing a thin film of oil. Drop tablespoons of the batter into the hot oil, spreading them to make thin 2-inch pancakes. Cook until golden brown, 2 minutes on each side.
4. Serve hot or at room temperature.