Zucchini Fritters, the Turkish Way (Mücver)

Name: Zucchini Fritters, the Turkish Way (Mücver)
Total time: 30 min
Yield: 4
Ingredients: 2 medium zucchinis, grated (about 400g); 2 medium carrots, grated (about 130g); 4 spring onions, finely sliced (45 grams); ¼ cup fresh mint, chopped (5 grams); ¼ cup fresh parsley, chopped (5 grams); ¼ cup fresh dill, chopped (5 grams); 1 tbsp dried mint; 1 tbsp dried dill; ½ cup crumbled feta cheese (80g); 1 large egg; 4 tbsp all-purpose flour (30g); 4 tbsp cornstarch (30g); ½ tsp salt; ½ tsp freshly ground black pepper; ½ tsp baking powder; ⅓ cup Heraclea Everyday EVOO (for frying); 1 cup thick, strained yogurt (265 grams); 3 tbsp Heraclea Garlic Infused Olive Oil; 1 garlic clove, grated with a microplane; Juice of half a lemon; 1 tsp salt

Written by: Cooks of Heraclea

Time: 30 minutes

Ingredients: 21

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Golden crispy Turkish zucchini fritters (mücver) plated with garlic yogurt

Mücver is what we make when the garden gets ahead of us. Grated zucchini and carrot, squeezed dry, folded with feta, spring onion, and three fresh herbs, then pan-fried in our olive oil until the edges go crisp and golden. Everyone in Turkey has a version, and no one measures — you just feel it. Whisk garlic-infused olive oil and lemon into thick yogurt, pile the fritters onto a plate, and pass them around while they're still hot. This is where summer sings.

Ingredients:

For the Mücver (Fritters):

2 medium zucchinis, grated (about 400g)
2 medium carrots, grated (about 130g)
4 spring onions, finely sliced (45 grams)
¼ cup fresh mint, chopped (5 grams)
¼ cup fresh parsley, chopped (5 grams)
¼ cup fresh dill, chopped (5 grams)
1 tbsp dried mint
1 tbsp dried dill
½ cup crumbled feta cheese (80g)
1 large egg
4 tbsp all-purpose flour (30g)
4 tbsp cornstarch (30g)
½ tsp salt
½ tsp freshly ground black pepper
½ tsp baking powder
⅓ cup Heraclea Everyday EVOO (for frying)

For the Garlic Yogurt:

1 cup thick, strained yogurt (265 grams)
3 tbsp Heraclea Garlic Infused Olive Oil
1 garlic clove, grated with a microplane
Juice of half a lemon
1 tsp salt

Steps:

Using a box grater, grate the zucchini and carrots. Place the grated zucchini and carrot in a tea towel, squeeze out as much moisture as possible, and transfer to a large mixing bowl.
Add the spring onions, fresh herbs, dried herbs, feta, egg, flour, cornstarch, salt, pepper, and baking powder to the bowl. Mix thoroughly until the mixture is well combined and holds together.
Heat the olive oil in a large frying pan over medium heat. Once hot, spoon heaping tablespoons of the batter into the pan, gently flattening each fritter.
Cook for 3–4 minutes per side, or until golden brown. Transfer to a plate lined with paper towels to absorb excess oil.
In a small bowl, whisk together the yogurt, garlic-infused olive oil, grated garlic, lemon juice, and salt until smooth.
Plate 2–3 mücver per person with a generous spoonful of garlic yogurt on the side. Serve warm or at room temperature.