Zucchini fritter is one of my favorite Mediterranean dishes. My mom makes fritters as fried, just like the name suggests. Fritters are called “Mücver” in Turkish cuisine, pronounced as “mujvar.” This recipe is so versatile that you can easily substitute different vegetables while keeping the essence of the dish intact. You can find a similar recipe in Greek cuisine; I remember having fritter balls in Athens, and they were perfect. If you prefer the fried version, you can shape the mixture into balls and deep fry them.
If you’re looking for more zucchini recipes check ; Zucchini Dip Meze
About the recipe;
How can you fry the zucchini fritter?
If you’re going to make balls, use 2 cups of vegetable oil for deep frying. If you prefer round shapes like mine, you can fry them using olive oil. Take a large skillet, add 4-5 tablespoons of olive oil, and fry over high heat.
What’s the Mücver based on?
Fritters (Mücver) are based on grated vegetables mixed with chives, fresh herbs, spices, egg, and flour.
Which vegetables fit for fritters?
Zucchini is my favorite choice. When making them with zucchini, use dill as the herb. Dill pairs perfectly with zucchini, just like cheese and tomato. You can also use potatoes, pumpkins, sweet potatoes, broccoli, cauliflower, and for an added bonus, spinach.
I’m going to share other fritter recipes soon, but today it’s all about Zucchini fritters.
What do you need for Zucchini Fritters?
Zucchini, carrot, egg, chives, fresh dill, fresh parsley, flour( or cornflour), olive oil, chili flakes, mint, salt and black pepper.
Grate the vegetables, first grate the zucchini and squeeze the zucchini. Zucchini water is not good for the recipe.
Grate the carrot, chop the fresh herbs and chives.
Add flour, egg, spices, olive oil and mix all the ingredients.
Take a baking sheet pan with paper, add 2 tablespoon each from the mixture and make rounds.
Bake 200°C(400°F) 30 minutes.
