Mücver

Mücver are tender Turkish zucchini fritters with crisp, golden edges and a soft herb-filled center. Dill, mint, scallion, and salty feta give them a bright, savory flavor that is especially good with cool yogurt and a squeeze of lemon.

Nutrition · per serving

440kcal

17gProtein

28gCarbs

29gFat

3gFiber

2 servings

Ingredients

13 items

Mücver batter

zucchini, coarsely grated300 g

fine salt4 g

feta, crumbled80 g

scallions, very finely sliced40 g

fresh dill, finely chopped10 g

fresh mint, finely chopped5 g

egg1 large (50 g without shell)

plain flour50 g

black pepper1 g

baking powder2 g

For frying and serving

sunflower oil35 g

plain yogurt120 g

lemon wedges2 wedges

Tips

•For the best texture, squeeze out more zucchini liquid than you think necessary.
•If your feta is very salty, reduce the added salt slightly.
•These are excellent with a tomato-cucumber salad, but note that tomato would add a nightshade allergen only if served alongside, not in the recipe itself.
•You can keep cooked mücver warm in a 100°C oven for a few minutes while finishing the second batch.

Steps

1
Prepare the zucchini first so the fritters stay crisp. Coarsely grate the zucchini into a bowl, sprinkle with the salt, toss, and leave for 5 minutes while you prepare the herbs and scallions.
300 g zucchini, coarsely grated4 g fine salt
2
Squeeze the zucchini very firmly by handfuls over the sink or in a clean kitchen towel to remove as much liquid as possible. This step is the key to preventing soggy mücver.
300 g zucchini, coarsely grated
3
In a mixing bowl, combine the squeezed zucchini, feta, scallions, dill, mint, egg, flour, black pepper, and baking powder. Mix just until evenly combined into a thick spoonable batter; if it looks watery, add 1 extra teaspoon flour from your pantry.
300 g zucchini, coarsely grated80 g feta, crumbled40 g scallions, very finely sliced10 g fresh dill, finely chopped5 g fresh mint, finely chopped1 large (50 g without shell) egg50 g plain flour1 g black pepper2 g baking powder
4
Heat a large nonstick frying pan over medium heat and add the sunflower oil. When the oil is hot but not smoking, drop heaped tablespoons of batter into the pan and flatten each one lightly to about 1 cm thick so they cook through evenly.
35 g sunflower oil300 g zucchini, coarsely grated80 g feta, crumbled40 g scallions, very finely sliced10 g fresh dill, finely chopped5 g fresh mint, finely chopped1 large (50 g without shell) egg50 g plain flour1 g black pepper2 g baking powder
5
Fry in 2 batches for 3-4 minutes per side until deep golden brown and the centers feel set when gently pressed. Adjust the heat as needed: too hot and they burn before cooking through; too low and they absorb excess oil.
35 g sunflower oil
6
Transfer the cooked mücver to a plate lined with paper towel and let them rest for 2 minutes to shed excess oil and firm up slightly.
7
Serve hot or warm with plain yogurt on the side and lemon wedges for squeezing over.
120 g plain yogurt2 wedges lemon wedges

Origin & History

Mücver is a classic home-style Turkish fritter most often made with zucchini, herbs, and egg, though older and regional versions can include different vegetables. It is especially popular in summer when zucchini is abundant, and is commonly served as a meze, light meal, or tea-time savory bite.

turkish zucchini vegetarian fritter pan-fried meze quick

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Steps

Prepare the zucchini first so the fritters stay crisp. Coarsely grate the zucchini into a bowl, sprinkle with the salt, toss, and leave for 5 minutes while you prepare the herbs and scallions.

300 g zucchini, coarsely grated4 g fine salt

Squeeze the zucchini very firmly by handfuls over the sink or in a clean kitchen towel to remove as much liquid as possible. This step is the key to preventing soggy mücver.

300 g zucchini, coarsely grated

In a mixing bowl, combine the squeezed zucchini, feta, scallions, dill, mint, egg, flour, black pepper, and baking powder. Mix just until evenly combined into a thick spoonable batter; if it looks watery, add 1 extra teaspoon flour from your pantry.

300 g zucchini, coarsely grated80 g feta, crumbled40 g scallions, very finely sliced10 g fresh dill, finely chopped5 g fresh mint, finely chopped1 large (50 g without shell) egg50 g plain flour1 g black pepper2 g baking powder

Heat a large nonstick frying pan over medium heat and add the sunflower oil. When the oil is hot but not smoking, drop heaped tablespoons of batter into the pan and flatten each one lightly to about 1 cm thick so they cook through evenly.

35 g sunflower oil300 g zucchini, coarsely grated80 g feta, crumbled40 g scallions, very finely sliced10 g fresh dill, finely chopped5 g fresh mint, finely chopped1 large (50 g without shell) egg50 g plain flour1 g black pepper2 g baking powder

Fry in 2 batches for 3-4 minutes per side until deep golden brown and the centers feel set when gently pressed. Adjust the heat as needed: too hot and they burn before cooking through; too low and they absorb excess oil.

35 g sunflower oil

Transfer the cooked mücver to a plate lined with paper towel and let them rest for 2 minutes to shed excess oil and firm up slightly.

Serve hot or warm with plain yogurt on the side and lemon wedges for squeezing over.

120 g plain yogurt2 wedges lemon wedges