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Zucchini Fritters (Turkish Mücver)

Crisp-edged, tender-centered zucchini fritters packed with dill, feta and spring onions, served with cool garlic yogurt.

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Golden zucchini fritters on a platter with garlic yogurt, olive oil, dried mint and lemon wedges, AI-generated imageAI-generated image
At a glance
  • 700 gzucchini
  • 250 gthick plain yogurt
  • 120 gfeta cheese
  • 100 geggs
  • 60 gspring onions
Serves 4

Mücver is a Turkish fritter made from grated zucchini (courgette), eggs, a little flour and plenty of fresh herbs. It is commonly served as a meze, a light lunch or a side dish, usually with a bowl of garlicky yogurt alongside.

The common problem with zucchini fritters is sogginess, because the vegetable is mostly water. This version salts and squeezes the zucchini thoroughly, then uses just enough flour to bind the batter. The result is fritters that brown well and hold together in the pan.

Dill, parsley and spring onions give the fritters their fresh flavor, and crumbled feta adds salty, creamy pockets. Shallow-frying in a wide skillet keeps things simple. Cook in four small batches, and check the center of the first fritter so you know the egg is fully cooked.

Zucchini Fritters (Turkish Mücver)

Formula & Method
Servings
4
Units
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Ingredients

Fritters

Garlic yogurt

To serve

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Preparation

  1. Step 0115 min

    Grate the zucchini coarsely into a large bowl. Toss with the 3 g salt for draining and leave for 15 minutes, until a pool of liquid collects at the bottom of the bowl.

  2. Step 025 min

    While the zucchini drains, make the yogurt. Stir the yogurt, grated garlic and 1 g salt together in a small bowl until smooth. Spoon into a serving dish, drizzle with the olive oil and sprinkle with the dried mint. Cut a lemon into wedges for serving and refrigerate the yogurt until needed.

  3. Step 035 min

    Tip the salted zucchini into a clean kitchen towel or cheesecloth. Gather the edges and twist and squeeze hard over the sink until only a few drops come out and the zucchini feels damp rather than wet. You should be left with roughly 430 g. This step is the key to crisp fritters.

  4. Step 04

    Put the squeezed zucchini in a large bowl with the spring onions, dill, parsley, crumbled feta, grated garlic, pul biber, black pepper and 1.5 g batter salt. Stir to combine.

  5. Step 05

    Add the beaten eggs and mix well. Sprinkle the flour over the top and fold it in until no dry patches remain. The mixture should be thick and scoopable, holding together on a spoon. If it looks very wet, add 1 to 2 tablespoons (10 to 15 g) more flour.

  6. Step 06

    Set a wire rack over a tray, or line a plate with paper towels. Heat the oven to 90 C / 200 F to keep cooked batches warm.

  7. Step 073 min

    Heat the frying oil in a large wide skillet over medium heat to about 170 C / 340 F. A small drop of batter should sizzle steadily without browning instantly.

  8. Step 08

    Spoon about 50 g (a heaped 2 tablespoons) of batter into the oil for each fritter, working in batches of 4 so the pan is not crowded. Flatten each mound gently with the back of the spoon to about 1.5 cm (5/8 inch) thick. Keep every batch the same thickness so they cook at the same rate. The batter makes about 16 fritters, so expect 4 batches.

  9. Step 098 min

    Fry for 3 to 4 minutes, until the underside is deep golden brown and the edges look crisp. Flip carefully and fry another 3 to 4 minutes, until the second side is golden and the center feels set when pressed lightly.

  10. Step 10

    Check the first fritter before frying more: insert an instant-read thermometer into the center, which should read at least 71 C / 160 F, and break it open to confirm the middle is set and not wet or glossy. If it is not hot enough, fry it a little longer. If the outside browns before the center is done, lower the heat slightly and keep cooking until the center reaches 71 C / 160 F. If the fritter falls apart in the pan, stir 1 tablespoon (10 g) more flour into the batter.

  11. Step 1124 min

    Lift the fritters onto the rack to drain, then keep them in the warm oven. Add a little more oil if the pan looks dry and let it come back to 170 C / 340 F between batches. Fry the remaining batches the same way, checking the center of one fritter in each batch (71 C / 160 F). Allow about 35 to 40 minutes for all four batches, including reheating the oil.

  12. Step 12

    Serve warm with the garlic yogurt and lemon wedges, squeezing a little lemon over the hot fritters at the table.

Kitchen notes

  • Storage: cool leftover fritters within 2 hours of cooking, then refrigerate in a covered container at 4 C / 40 F or colder for up to 3 days. Keep the yogurt in a separate container.
  • Reheating: warm in an oven at 200 C / 400 F for 8 to 10 minutes, or in a dry skillet, until steaming hot throughout (74 C / 165 F). This brings back much of the crispness; a microwave will soften them.
  • Make ahead: the batter is best fried within about 30 minutes of mixing, because the salt and feta keep drawing water from the zucchini. You can grate, salt and squeeze the zucchini and chop the herbs earlier in the day. Keep them in separate covered containers in the refrigerator at 4 C / 40 F or colder, use them the same day, and mix everything just before frying.
  • Freezing: cool fully within 2 hours, freeze in a single layer on a tray, then bag them. Reheat from frozen in a 200 C / 400 F oven for 15 to 20 minutes until hot in the center (74 C / 165 F).
  • Yogurt: the garlic yogurt is kept plain and thick, as it is traditionally served, so the lemon is squeezed over the fritters instead. If you like a sharper sauce, stir in 1 teaspoon of lemon juice just before serving.
  • Variations: add 5 g chopped fresh mint to the batter, swap half the feta for a crumbly goat's cheese (also choose one made with microbial or plant-based rennet), or add 40 g grated carrot (squeezed dry) for sweetness.
  • Vegetarian note: traditional feta and white cheeses are sometimes made with animal rennet. Always check the label and use only a cheese made with microbial or plant-based rennet.
  • Gluten and wheat: the fritters contain wheat flour. For a gluten-free version, use a gluten-free flour blend in the same weight and check that it suits frying; the batter may be a little more delicate.
  • Check the label on packaged feta or white cheese if you need to avoid specific allergens, as brands and styles vary.

Diet and allergens

Suitable for: Vegetarian, Nut-free.

Contains: milk, egg, gluten.

Labels come from the ingredient list by fixed rules. If you cook for someone with an allergy, check the labels of packaged ingredients such as stock, spice blends, tahini and bread, since brands differ. How labels work.

Frequently asked questions

Why are my zucchini fritters soggy?

Usually the zucchini still holds too much water. Salt it, rest it for 15 minutes, then squeeze it hard in a towel. Also avoid overcrowding the pan, which lowers the oil temperature.

How do I know the fritters are cooked through?

The center of a fritter should reach at least 71 C / 160 F on an instant-read thermometer and look set rather than wet. If the outside browns too fast, lower the heat and keep cooking until the center is done.

Can I bake mücver instead of frying?

Yes. Drop mounds onto a baking sheet lined with parchment, brush the tops with oil, and bake at 200 C / 400 F for 25 to 30 minutes, flipping once, until golden and the centers reach 71 C / 160 F. They will be less crisp than pan-fried ones.

What is the difference between zucchini and courgette?

They are the same vegetable. Zucchini is the usual name in the US, and courgette is the usual name in the UK. Use the same weight in this recipe.

Which cheese should I use to keep mücver vegetarian?

Use a feta or Turkish white cheese (beyaz peynir) labelled as suitable for vegetarians, made with microbial or plant-based rennet. Some traditional cheeses use animal rennet, so check the label.

What can I serve with mücver?

Garlic yogurt and lemon wedges are the classic pairing. They also work well with a tomato and cucumber salad, olives, flatbread or as part of a meze spread.

References and sources

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