Turkish zucchini fritters (Mücver)
Zucchini is favoured all over the Mediterranean for its light flavours and the numerous ways chefs can cook them. They are used as appetizers but also in the main course in stews and as sides for grilled meats.
Here is a wonderful example of a lovely fritter that is very delicate. The tender zucchini is grated into long noodles and mixed with abundant herbs. They are delicate and the garlic yoghurt adds a touch of creaminess to the dish. These are fritters that I like to serve as a starter to a lovely meal.
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1 lb zucchini, coarsely grated
1 onion, thinly sliced
4 scallions, thinly sliced into circles
2 cloves garlic, finely minced
4 tablespoons parsley, minced
4 tablespoons dill, minced
4 tablespoons mint, minced
2 eggs, lightly whisked
1/3 cup all-purpose flour
Salt, to taste
Olive oil, for frying
For the yoghurt:
2 cups yoghurt
2 garlic cloves, minced
Salt, to taste
Mix in all the ingredients for the yoghurt and allow to sit for 30 minutes at least for the garlic to infuse the yoghurt.
Meanwhile, mix all the ingredients for the zucchini fritters. Work quickly because as soon as you add the salt, the zucchini will begin to give out water.
Heat the oil in a wide frying pan. Make a small teaspoon-sized fritter and fry till brown. Taste and adjust seasonings and salt. Make 3-inch fritters that are flat and fry on medium-low. You want the outside to crisp slowly while the insides also cook. Flip after about 4 minutes when the outside is cooked to a brown and the top is set. Smoosh down a bit to flatten the bottom. Fry for an additional 4 minutes. remove and drain on paper towels.
Serve immediately drizzled with a touch of the yoghurt and additional yoghurt on the side.