Mucver - Courgette (Zucchini) Fritters
These lovely courgette (zucchini) pancakes/fritters are an absolute Turkish classic. They are one of our favourites in Turkye. Rebecca, Peter’s 9 year old daughter, loves them to bits and can’t wait to gobble them up. They can be served as a warm meze (appetizer), or as an accompaniment to a main meal. They’re yummy all by themselves, but are incredibly versatile, so you can savour them with heaps of yoghurt, or with cacik. If you have any left over (a rare event), they’re equally scrummy cold, and make for perfect picnic food (we often serve them on picnics on our tours in Turkey.
Ingredients (serves 4):
1kg coarsely grated courgettes
1 cup white flour
2 grated onions (or chopped very finely in food processor)
250g crumbled Turkish white cheese (you can substitute with feta cheese)
2 tablespoons finely chopped dill
1 tsp sea salt
½ tsp pepper
(you can fry one fritter to check the seasoning, then adjust to your liking)
Oil for cooking. (Preferably one with not much taste like sunflower or a very mild olive oil)
Put the courgettes in a clean cheese cloth or tea towel and squeeze out any liquid. (You can also salt the courgettes and leave them for a little while to ensure you get out more moisture).
Mix all the ingredients together in a large bowl. You are aiming for the mixture to be like a thick batter.
Pour one cup of oil into a frying pan. Bring to a medium heat.
Put approx two tablespoons of batter for each fritter in the frying pan. Pat them down so they become like flat, round patties about one centimetre thick. Fry until golden brown on both sides. With a slotted spoon transfer to kitchen paper to drain off excess oil. Then serve whilst still piping hot.
For more wonderful recipes visit our main Turkish food page