Mücver

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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. 7

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

Nutrition per serving

Notes

• •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.

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