Crispy Turkish Zucchini and Potato Fritters Recipe (Mücver)
Golden and crispy outside, tender inside: fresh grated zucchini and starchy potatoes combined with green herbs, feta cheese, and eggs, fried to perfection and served with garlicky yoghurt.
Ingredients
Fresh green zucchinis
Step-by-Step Method
Grating Vegetables
Grate fresh zucchini and potatoes on the coarse side of a box grater.
Squeezing Water
Squeeze the grated vegetables firmly with your hands in batches to remove all liquid.
Chopping Herbs
Finely chop fresh dill, flat-leaf parsley, and scallions.
Mixing Batter
Whisk eggs with flour, baking powder, salt, black pepper, and chili flakes in a large bowl.
Combining Ingredients
Add squeezed vegetables, chopped herbs, and crumbled feta cheese; fold gently until combined.
Frying
Heat vegetable oil in a skillet. Drop heaping tablespoons of batter and flatten slightly.
Flipping
Fry over medium heat for 3-4 minutes per side until deeply golden and crisp.
Draining & Serving
Drain on paper towels and serve warm with cold garlic-dill yoghurt sauce.
Chef's Tips & Tricks
Squeeze out all excess moisture from the grated zucchini and potato thoroughly using your hands or a cheesecloth before mixing.