My Cookbook: Souk to Table 
Crispy Turkish Mücver (Zucchini Fritters With Feta)
If you’re looking for a twist to your classic zucchini fritters, these Turkish-style fritters (pronounced mooch-ver) are about to become your new favourite way to use up zucchini. The traditional recipe gets a game-changing upgrade with my secret ingredient: grated potato. It creates a golden brown crispy fritter with a perfect texture. Packed with fresh dill and tangy feta, they’re ready in just 30 minutes.
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Important Recipe Testing Notes for A Crispy Fritter!
I’m a mom, so naturally I’m constantly finding ways to increase my kids’ vegetable intake. Grating vegetables and frying them usually (not always) works. Other than my cauliflower fritters which they do love (without coercion), these zucchini fritters are a close second for them, but they rank first for me! It’s the dill and feta; a classic combination.
I’ve tested the recipe with just the grated zucchini and felt like they needed more structure and body, especially since zucchini is full of water. So I decided to make them with grated potato and I’ve never looked back.
The second ingredient that improves and prolongs the crispiness, but also creates a fluffy interior is the baking powder. My mom would always add it to fritters growing up, and through testing this recipe without it, I now know why.
Finally, it’s also important to not over-measure the flour. When fritters have too much flour, it leads to a dense and gummy texture. The flour’s role is to simply bind the ingredients.
How to Make Mücver Using My Recipe
Gather your ingredients. The dill in this recipe is optional; if you’re not partial to the herb, you can replace it with parsley or cilantro.
The most important step is to ensure the onions and zucchini are squeezed dry as best as you can. Otherwise, it’ll lead to a soggy mixture and force you to add more flour than needed.
In a large fry pan, add olive oil and heat it for a few seconds. Once hot, spoon the mixture into fritters and flatten with a spoon. Fry for 1-2 minutes on each side or until golden brown. If they brown too much, lower the heat. Add more oil as needed until the whole batch is fried.
Serve immediately with a dill yogurt sauce for dipping if you like!
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Crispy Turkish Mücver (Zucchini Fritters With Feta)
Ingredients
- 3 green zucchini
- 1 yellow onion
- 2 teaspoons salt, divided
- 2 yellow potatoes, small
- 3/4 cups all-purpose flour, approx. 90g
- 2 eggs
- 2/3 cup feta cheese
- 1/4 cup fresh dill, finely chopped
- 2 green onion, finely chopped
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground black pepper
- 4 tablespoons extra virgin olive oil
Instructions
- Start by grating the 3 green zucchini and the 1 yellow onion using the large hole side on a box grater. Grate straight into a fine mesh sieve set over a bowl. Sprinkle with the 1 teaspoon of salt and allow them to sit for 5 minutes.
- Meanwhile, in a medium bowl, grate the 2 yellow potatoes also using the large hole box grater, then add the 3/4 cups all-purpose flour, 2 eggs, the chopped 1/4 cup fresh dill, the chopped 2 green onion, the 2/3 cup feta cheese, 1/2 teaspoon baking powder, the remaining 1 teaspoon salt, and the 1/4 teaspoon ground black pepper.
- Squeeze out the excess moisture from the grated zucchini and onions by pressing down on them in the sieve, or grabbing fistfuls and squeezing as hard as you can, then add them to the bowl with the rest of the ingredients. Mix well.
- In a large skillet on medium heat, add the olive oil and wait a few seconds for it to heat up. Spoon the fritter mixture into the skillet, one to two tablespoonfuls at a time. Slightly flatten them with the back of the spoon. Cook for 1-2 minutes on each side until golden and crispy. Remove and place on a paper towel lined plate.
- Serve with dill yogurt for dipping.
Notes
- Squeezing out the water from the grated zucchini and onions is important to ensure you get a crispy and nicely browned fritter.
- Speaking of crispy, these fritters will be crispy straight out of the pan, but they will soften (naturally) as they sit.
- If you’re not a fan of dill, feel free to substitute chopped parsley or cilantro.
Do you have a recommendation for a cheese other than feta? I think it tastes like old socks. Looking forward to trying this out soon!
Hi Veda! I would use a bit of grated parmesan. You don’t want to use a melting cheese, it’ll affect the texture. But finely grated parm will add the right flavour and maintain the texture. Let me know if you try it!
Assalaamualaikum. Loved the recipe. Didn’t have feta so skipped it. I also substituted some flour for chickpea flour. Definitely will make it again. Jazakillahkhairan.