Mucver or zucchini fritters is a classic Turkish dish. This zucchini fritters recipe calls for fresh zucchini and herbs and it’s very simple to make.
Zucchinis are in season and many Turkish and Mediterranean recipes call for it. This delicious zucchini fritters recipe is one of the common dishes you can find in Turkey alongside simit, lahmacun and piyaz (Turkish white bean salad). These light fritters are usually served with some yogurt on top or with some cacik (Turkish yogurt and cucumber) on the side.
Easy zucchini fritters recipe
Turkish zucchini fritters, also known as Mucver are delicious vegetarian fritters that are very economical. You can make a huge batch by using only 6 zucchinis and that will feed a crowd. These Mediterranean zucchini fritters are perfect for summer since the recipe calls for fresh squash and herbs. This is a fairly healthy fritters recipe because of all the herbs and zucchini and it also looks beautiful on the table thanks to the gorgeous green color coming from all the herbs.
Turkish zucchini fritters vs Greek zucchini fritters
There are so many similarities between the two versions and they’re almost identical. Both zucchini fritters call for green onions, parsley and dill. However, the Greek version contains about 1/2 cup crumbled feta for 3 zucchinis whereas the Turkish version doesn’t include any cheese.
Mucver ingredients
To make Mucver recipe, you need the following ingredients:
- Zucchini: I used cousa squash in this recipe which is very common in the Middle East and the Mediterranean. You can use regular squash for this recipe as well. Read more about different types of summer squash on the Modern Farmer.
- Eggs
- All purpose flour
- Green onions
- Fresh dill
- Parsley
- Aleppo pepper, black pepper and salt
This is such a simple recipe that you can make any time of the day but I personally love it during summer when all the produce is very fresh and tasty. This would be the perfect recipe to make after a summer farmers market haul. It’s also great for those times that you look into the fridge and you have a few zucchinis sitting in the fridge and you don’t know what to do with them.
How to make zucchini fritters
The steps to make these vegetarian fritters are so simple and easy:
- Peel the zucchinis and grate them in a bowl. Squeeze them very hard and discard the excess liquid.
- Mix in the green onions, dill and parsley.
- Add the eggs and mix well until combined.
- Add in the spices and mix well.
- Heat olive oil in a pan and fry the fritters on both sides until fully cooked.
I usually fry one fritter first and try it to make sure the flavors are on point and also the texture is not too soft. Then I continue with the remaining batter to fry all the fritters.
To make baked zucchini fritters, make the batter as instructed and preheat the oven to 350°F. Coat the bottom of a 9×13 baking pan with nonstick spray and transfer the batter to the pan. Bake in the oven for about 30-40 minutes until fully cooked. Let in cool at room temperature then slice it into squares.
Can I make these ahead of time?
Yes, you can make mucver ahead of time and simply reheat them in a hot pan with a bit of oil right before serving. I don’t recommend making the fritter batter ahead of time since the zucchinis will release more water.
What to serve with zucchini fritters
You can enjoy mucver as a nice appetizer or mezze with a side of plain or garlic yogurt or sour cream. Also you can turn them into a delicious Mediterranean sandwich by stuffing them into a homemade pita with some tomatoes, lettuce and some yogurt.
Can you freeze zucchini fritters
Zucchini fritters freeze very well. Once you’ve cooked the fritters, let them cool at room temperature and place them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for one hour until the fritters are solid. Place the frozen fritters in a freezer bag and freeze for up to 2 months. To reheat, take the fritters out of the bag and let them thaw. Then fry them lightly in some oil to heat them through and have them crisp up.
Looking for more zucchini recipes?
- Zucchini banana bread
- Roasted vegetable pasta
- Veggie shish kabob
- Easy vegetable lasagna
- Mediterranean oven roasted vegetable
- Easy ratatouille
Notes and tips to make zucchini fritters recipe
- Don’t overcrowd the pan. It’s important to give the zucchini fritters enough space to fry and also be able to flip them. Overcrowded pan will result in soggy fritters.
- Make sure you squeeze the shredded zucchinis hard and discard the excess water to keep the fritters intact and crispy.
- Why are my zucchini fritters falling apart? This could happen for a few reasons such as not having enough eggs in the mixture or the zucchinis still contain too much liquid. Always try with one zucchini fritter and if that falls apart, then add a tablespoon flour and try again.
- Some Turkish recipes call for 1 grated carrot as well. You can add the grated carrot to the grated zucchini and squeeze all to make sure no excess liquid is left.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. To reheat, heat a pan over medium heat and pour one teaspoon vegetable or olive oil in the pan, sear the fritters on both sides until heated through.
Turkish Zucchini Fritters Recipe Mucver
Ingredients
- 3 zucchinis peeled
- 2 large eggs
- 6 tbsp all purpose flour
- 4 green onions chopped
- 3/4 cup fresh dill chopped
- 1/2 cup parsley chopped
- 1/2 tsp Aleppo pepper
- 1/4 tsp black pepper
- 1/2 tsp salt
- 6 tbsp olive oil divided
Instructions
- Grate the zucchinis in a large bowl and squeeze them very hard. Discard all the excess liquid.
- Mix in the eggs, flour, green onions, dill and parsley.
- Add in the spices and mix well.
- Heat 2 tbsp olive oil in a pan over medium heat, pour 2 tbsp of the batter into the pan and fry for about 5 minutes on one side. Flip and fry for 3 minutes on the other side.
- Try the fritter to make sure it has the right amount of spices. If so, proceed with the remaining batter. Add more olive oil if needed.
- Serve with plain or garlic yogurt on the side and some bread.
Notes
- Keep the leftovers in an airtight container in the fridge for up to 3 days.
- Make sure to squeeze all the excess water out of the zucchinis so the fritters keep their shape and are crispy on the outside.
Jessica Formicola
I am still up to my ears in zucchini! I can’t wait to try these fritters! They look delicious!
wilhelmina
These fritters are so simple and satisfying! A great way to use up all the zucchini I have from my garden!