Turkish zucchini and carrot fritters, also known as "Mücver," are a delightful combination of tender zucchini, sweet carrots, bell peppers, cheese and savoury herbs, bound together with a delicate mixture of flour and eggs.
These fritters are a popular dish in Turkish cuisine, appreciated for their crispy exterior and soft, flavourful interior. The grated zucchini and carrots lend a subtle sweetness and earthy taste, while the inclusion of fresh dill adds a fragrant, aromatic dimension to these fritters. Very easy to make, the most important aspect of this recipe is to make sure you squeeze out as much moisture from the zucchini and carrots before you put the mixture together. If you skip this step, you will have a very runny batter and they will not turn out right.
Whether enjoyed as a delicious appetizer, a light lunch, or a side dish, Turkish mücver showcase the artful simplicity and vibrant flavours that are characteristic of traditional Turkish cooking.
MÜCVER
Zucchini and Carrot Fritters
2 cups grated zucchini
1 cup grated carrot
3 large eggs
¼ cup all purpose flour
½ tsp baking powder
½ tsp salt (or less if your cheese is very salty)
½ cup crumbled feta cheese
1 small red pepper, finely chopped (2/3 cup)
¼ cup chopped dill
½ cup vegetable oil or olive oil to fry
Mix shredded zucchini and carrots in a large bowl. Sprinkle with 1 tsp of salt and let them sit for 10 minutes. Squeeze zucchini and carrot mixture to get rid of excess liquid. Put it aside.
In a large mixing bowl, whisk the eggs. Add the zucchini and carrots, red bell pepper, salt, feta cheese, dill, flour and baking powder and mix until evenly combined.
Heat oil in a frying pan over medium high heat. Drop tablespoonfuls of the batter into the hot oil, flattening fritters as you drop them in. Don’t overcrowd the pan.
Cook both sides until golden brown, about 3-4 minutes per side. Transfer onto a paper towel lined tray. Repeat until all batter is used.
Serve warm, at room temperature or cold with some yogurt on the side.
Makes about 14 fritters.