Turkish Zucchini Fritters
Kabak Mücveri
These golden, crispy zucchini fritters taste fresh and herbaceous with a tender interior and crunchy exterior. The fritters are studded with fresh herbs and have an irresistible savory flavor that pairs beautifully with cool yogurt. They make an excellent meze, light lunch, or vegetarian dinner that showcases summer zucchini at its best.
Ingredients
Instructions
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Prepare the zucchini
Wash and grate the zucchini using the large holes of a box grater into a large bowl. Sprinkle with 2 tsp salt and mix thoroughly. Let stand for 15-20 minutes until the zucchini releases its moisture and the bowl has liquid at the bottom. Do not skip the salting time or the fritters will be watery.
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Drain excess moisture
Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the corners and twist tightly to form a pouch. Squeeze firmly over the sink for 2-3 minutes until no more liquid drips out and the zucchini feels much drier. Do not leave excess moisture or the batter will not hold together.
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Prepare vegetables and herbs
Finely dice the onion into 3mm pieces. Roughly chop the dill and parsley, removing thick stems, until you have about 1/2 cup of each herb. The herbs should be chopped but still chunky for texture and color contrast. Do not over-chop or they will become mushy.
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Make the batter
In a large bowl, whisk the eggs until well beaten. Add the drained zucchini, diced onion, chopped herbs, flour, and black pepper. Mix gently with a wooden spoon for 1-2 minutes until just combined and the mixture holds together when pressed. Do not overmix or the fritters will become dense.
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Heat the oil
Pour vegetable oil into a large skillet to a depth of 1cm. Heat over medium-high heat for 3-4 minutes until a small drop of batter sizzles immediately when added. The oil should be hot but not smoking. Do not use low heat or the fritters will absorb too much oil.
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Fry the fritters
Using a large spoon, carefully drop heaping spoonfuls of batter into the hot oil, spacing them 5cm apart. Fry for 3-4 minutes per side over medium heat until golden brown and crispy. The centers should feel firm when gently pressed. Do not flip too early or they will break apart.
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Drain and serve
Transfer cooked fritters to a paper towel-lined plate using a slotted spoon. Let drain for 1-2 minutes while cooking the remaining batches. Serve immediately while hot and crispy, or within 30 minutes at room temperature. Do not stack them or they will lose their crispiness.
Tips
Cooking Tips
The key to perfect mücveri is removing as much moisture as possible from the zucchini. After squeezing in the towel, press the bundle under a heavy plate for 5 more minutes for extra-crispy results.
Alternatives
Yellow squash or carrots can replace zucchini - grate and salt them the same way. Mint can substitute for dill, and green onions work instead of regular onion for a milder flavor.
Serving & Storage
Serve traditionally with thick yogurt mixed with minced garlic and a pinch of salt. Store leftovers in the refrigerator for 2 days and reheat in a 180°C oven for 5 minutes to restore crispiness.
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