Turkish Zucchini Fritters
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These crispy golden fritters have a tender, herb-filled interior with fresh zucchini, dill, and cheese creating a savory, aromatic bite. The outside develops a beautiful golden crust while the inside stays moist and flavorful. Perfect as a light meal or appetizer, they're incredibly satisfying and showcase the best of Turkish home cooking.
Ingredients
Instructions
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Grate and salt zucchini
Wash and grate the zucchini using the large holes of a box grater into a large bowl. Sprinkle with 1 tsp salt and mix well with your hands for 1-2 minutes. Let sit for 15 minutes to draw out moisture. Do not skip this step or the fritters will be watery.
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Squeeze out excess moisture
Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Wrap tightly and squeeze firmly with both hands for 2-3 minutes until no more liquid comes out. The zucchini should feel dry and compact. Do not leave any moisture or the batter will be too thin.
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Prepare herbs and cheese
Finely chop the dill, parsley, and green onions using a sharp knife for 3-4 minutes. Crumble the white cheese into small pea-sized pieces with your fingers for 2 minutes. Keep the cheese pieces uniform for even distribution. Do not over-chop the herbs or they will release too much moisture.
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Make the batter
In a large bowl, beat the eggs with a fork for 1 minute until well combined. Add the squeezed zucchini, chopped herbs, green onions, crumbled cheese, flour, and black pepper. Mix gently with a wooden spoon for 2-3 minutes until just combined. Do not overmix or the fritters will be tough.
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Heat oil for frying
Heat the olive oil in a large non-stick pan over medium heat for 2-3 minutes. Test with a small drop of batter - it should sizzle immediately and rise to the surface. The oil should be hot but not smoking. Do not use high heat or the outside will burn before the inside cooks.
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Fry 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 with a spatula and cook for another 2-3 minutes until both sides are golden. Do not press down on the fritters or they will become dense.
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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 hot and crispy, with yogurt sauce on the side. The fritters should be golden brown and crispy outside, tender inside. 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 - this creates a lighter, crunchier texture that stays crisp longer.
Alternatives
Replace white cheese with ricotta or cottage cheese if unavailable, though the texture will be slightly creamier and less salty than traditional versions.
Serving & Storage
Serve immediately with garlic yogurt sauce and fresh tomato slad. Store leftovers in the refrigerator for 2 days and reheat in a dry pan to restore crispiness.
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