Turkish Zucchini Fritters with Herbs and Cheese
Kabak Mücveri
These golden, crispy fritters taste fresh and savory with tender zucchini, aromatic dill, and tangy cheese. They're beautifully speckled with green herbs and have a light, fluffy texture with crispy edges. Perfect as a meze appetizer or light meal 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. Place the grated zucchini in a large bowl and sprinkle with salt. Mix well and let sit for 15-20 minutes until the zucchini releases its water. The zucchini should look wilted and watery. Do not skip this step or the fritters will be soggy.
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Drain excess moisture
Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Wrap tightly and squeeze firmly over the sink for 2-3 minutes to remove as much liquid as possible. The zucchini should feel significantly drier and more compact. Do not leave excess moisture or the batter will be too wet.
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Prepare other ingredients
Finely chop the fresh dill and green onions into small pieces. Crumble the white cheese into small chunks. Beat the eggs lightly in a small bowl for 1 minute until well combined. The herbs should be evenly chopped for consistent flavor distribution. Do not use large herb pieces as they will create uneven texture.
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Make the batter
In a large mixing bowl, combine the drained zucchini, beaten eggs, flour, chopped dill, green onions, and crumbled cheese. Mix gently for 1-2 minutes until just combined and the batter holds together. The mixture should be thick but spreadable. Do not overmix or the fritters will become tough.
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Heat the oil
Heat vegetable oil in a large non-stick pan over medium heat for 2-3 minutes. Test the temperature by dropping a small amount of batter - it should sizzle immediately but not aggressively. The oil should be hot enough to create instant sizzling. Do not use high heat or the outside will burn before the inside cooks.
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Cook the fritters
Drop heaping tablespoons of batter into the hot oil, leaving space between each fritter. Cook for 3-4 minutes until the bottom is golden brown and crispy. Flip carefully and cook for another 2-3 minutes until both sides are golden. The fritters should be crispy outside and tender inside. Do not overcrowd the pan or they will steam instead of fry.
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Drain and serve
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil for 1-2 minutes. Serve immediately while still warm and crispy. The fritters should hold their shape and have a golden color all over. Do not let them sit too long or they will lose their crispiness.
Tips
Cooking Tips
For extra crispy fritters, add 1 tablespoon of cornstarch to the flour mixture. This creates an even crispier exterior while keeping the inside tender.
Alternatives
Replace white cheese with feta cheese for a tangier flavor, or use ricotta for a milder, creamier texture. Fresh parsley can substitute for dill if preferred.
Serving & Storage
Serve hot with Turkish yogurt mixed with garlic and a drizzle of olive oil. Best eaten fresh, but leftovers can be reheated in a dry pan for 2 minutes per side to restore crispiness.
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