Mucver
Turkish courgette fritters with feta, dill, spring onion and flour, fried until golden and served with yoghurt.
Photograph credit: Zucchini Fritters - Lunch at Yanyali Fehmi Lokantasi (6421047753) by William Neuheisel from DC, US · CC BY 2.0 · Wikimedia Commons
How to Cook Mucver
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Toss the courgettes with the salt and leave for 10 minutes. Squeeze very hard in a clean tea towel.
-
Mix with the feta, spring onions, dill, eggs, flour and pepper.
-
Heat half the oil in a frying pan over a medium heat. Drop in spoonfuls of the mix and flatten slightly.
-
Fry for 3 minutes on each side until golden. Repeat with the rest of the oil and mix.
Things to Watch For
- Squeeze the courgettes until almost dry.
- Go easy on the salt, because feta is salty.
- Flatten each fritter so it cooks through.
- Serve with thick plain yoghurt.
If You're Missing Something
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
The Short Version
Squeeze the courgette hard. This is the advice that matters most, and the step most often skipped. Courgettes are mostly water, and any left in the mix turns the batter loose and the fritters limp.
Grate the courgettes on the coarse side of the grater, sprinkle with salt and leave them for 10 minutes. Then wrap them in a clean tea towel and twist until no more liquid comes out. Keep squeezing until the shreds feel like damp straw. You will be surprised how much liquid comes out of two courgettes.
Feta, dill and spring onion bring the flavour. Feta is salty, so go gently with the extra salt. A few tablespoons of flour and an egg bind the mix without making it stodgy.
Fry spoonfuls in a thin layer of oil over a medium heat. Flatten each fritter slightly and leave it alone until golden underneath. Dill is the usual herb, but parsley or mint are fine substitutes if that is what you have.
What to Serve It With
Plain yoghurt · Green salad · Flatbread · Lemon wedges
Storing Leftovers
Keeps in the fridge for 2 days. Reheat in a hot oven to crisp them.
Mucver Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked.
First published ; last changed .
You Might Also Like
More Turkish cooking and appetizers ideas from Weekly Delight.
Cheese Börek
Layers of filo or yufka with a feta and parsley filling, rolled into coils or layered in a tray and baked until…
Carrot Fritters
Grated carrots, spring onion and cheddar bound with egg and flour, pan-fried into small crisp patties.
Kolokithokeftedes
Greek courgette fritters with feta, mint and dill, pan fried for 20 minutes until crisp and served with tzatziki.
Red Lentil Kofte
Turkish red lentil and bulgur balls with spring onion, tomato paste and cumin, shaped by hand and served cold in…
Şakşuka
Fried aubergine and courgette under a garlicky tomato sauce, served cold. Nothing to do with the egg dish of a…
.jpg){kind=link}
Vegetable Fritters
Grated courgette, carrot and potato mixed with egg, flour and spring onion and shallow-fried until crisp.