Lunch · 40 min · turkish

Mucver (Zucchini Fritters)

If you like zucchini, you’ll love this Turkish lunch — 40 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 3 Zucchini
• 0.75 cup Feta
• 0.25 cup Dill
• 3 Scallions
• 2 Eggs
• 0.5 cup Flour
• 0.5 cup Olive oil
• 1 tsp Salt

Steps

1. Grate the zucchini coarsely and toss with the salt. Rest 15 minutes, then squeeze out as much liquid as humanly possible — this single step decides whether your mucver are crisp or soggy.
2. Mix the squeezed zucchini with crumbled feta, chopped dill and scallions, and the beaten eggs. Fold in the flour just until it binds; the batter should be thick and shaggy.
3. Heat a thin film of olive oil in a skillet over medium heat. Drop in heaping tablespoons of batter and flatten slightly — thin fritters crisp through, thick ones stay raw inside.
4. Fry 3 minutes per side until deep golden and crisp at the edges. Adjust the heat so they brown steadily without smoking.
5. Drain on a rack and serve hot with a dollop of yogurt. Mucver are at their peak in the first 10 minutes off the pan.

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