Mücver (Courgette & Herb Fritters)

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.