Turkish Zucchini and Herb Fritters (Kabak Mücveri)

Instructions

1. 1

   Wash 500 g of green zucchinis and grate them coarsely using a box grater. Squeeze out as much excess liquid as possible with your hands or a clean kitchen towel into the sink. Finely chop 25 g of fresh dill and mint. Crumble 100 g of feta cheese.

2. 2

   In a medium mixing bowl, whisk 2 eggs with 5 g of salt and black pepper using a whisk until well combined and light. Stir in the crumbled feta cheese and chopped herbs using a wooden spoon so the aromatics are evenly distributed.

3. 3

   Add the squeezed grated zucchini to the bowl. Sprinkle 60 g of wheat flour over the mix and fold thoroughly until a thick, spoonable batter forms. If the mixture releases extra liquid and feels too soft, add a tiny extra tablespoon of flour.

4. 4

   Pour 60 ml of olive oil into a wide nonstick skillet and place it over medium heat for about 2 minutes until hot and shimmering. Test the temperature by dropping a tiny dab of batter; it should sizzle gently immediately without burning.

5. 5

   Scoop tablespoonfuls of batter into the hot oil, flattening each slightly with the spoon into 1-cm thick patties. Fry over medium heat for 3 to 4 minutes per side until deep golden brown on the outside and cooked through in the center.

6. 6

   Transfer the fried fritters onto a paper towel-lined plate using a slotted spoon to drain off surplus oil. Serve warm or at room temperature arranged on a platter, paired with garlic yogurt dip and a glass of chilled ayran.

Serve with

Sauce

Classic Turkish Haydari Yogurt Dip

Turkish · 15 min

Drink

Traditional Turkish Frothy Mint Ayran

Turkish · 10 min