Mücver (Courgette & Herb Fritters)

Name: Mücver (Courgette & Herb Fritters)
Total time: 35 min
Yield: 4
Cuisine: Turkish
Ingredients: 500 g Courgettes (zucchini), coarsely grated; 1 tsp (5 ml) Salt (to draw out water); 3 Spring onions, sliced; 100 g Feta or white cheese, crumbled; 2 Eggs; 60 g Plain flour; 0.5 tsp (2.5 ml) Black pepper; 0.5 tsp (2.5 ml) Turkish red pepper flakes (optional); 4 tbsp (60 ml) Olive oil, for frying; 200 g Plain yogurt, to serve; Fresh dill; Fresh mint or parsley

Grated courgette wrung dry and bound with feta, dill and egg, then fried into golden little fritters — a summer meze served warm or cool with a bowl of yogurt.

Quelle

Rezept von Turkish home kitchens · 🏺 Traditionell · Household and neighbourhood cooking carried across Türkiye — no single author owns these dishes

Turkish · traditional dish — An ownerless traditional dish, so no individual cook is credited. The cited article documents mücver as a Turkish fritter of grated courgette bound with egg, flour and cheese and pan-fried. Quantities and step wording here are this book's own.

Hintergrund auf Wikipedia ↗

Zubereitung im Video · 3 Videos

Unicorns in the Kitchen Ezgi’s Kitchen Imran.Family Kitchen

⏱ 35 Min.🍽 4 Portionen🔥 190 kcal🇹🇷 Türkei

VegetarischNussfreiHalal

Zubereitung

Grate the courgettes coarsely into a colander, toss with the salt, and leave 10 minutes to sweat out their water.
Squeeze the grated courgette hard in your hands or a clean cloth to wring out as much liquid as you can.
💡 A wet batter never crisps — the drier you get the courgette, the better the fritter.
Put the squeezed courgette in a bowl with the spring onions, feta, dill and mint.
Beat in the eggs, then fold in the flour, black pepper and pepper flakes to a thick, spoonable batter.
Heat a thin film of olive oil in a wide frying pan over medium heat until it shimmers.
Drop in heaped spoonfuls and flatten each into a round about 1 cm thick.
Fry for 3–4 minutes until the underside is set and deep golden.
Flip carefully and fry the second side 3 minutes more until golden and cooked through.
Don't crowd the pan; cook in batches, adding a little oil each time.
Drain on paper towel.
Serve warm or at room temperature with a bowl of plain yogurt for dipping.

💡 Tipps

If the batter is too loose to hold shape, add flour a spoonful at a time until it mounds on the spoon.
They're just as good cold the next day, packed into a lunchbox.