|Zucchini Fritters – Mücver|
Who knew zucchini tasted so good? Start with zucchini, add a bunch of herbs, add eggs and flour, then fry them to make these delicious fritters. Dip them into garlic yogurt and take a byte. You’ll be pleasantly surprised by how good it tastes. This is one of my husband’s favorite dishes. They are best when they are hot, but you can even eat them cold as left overs right out of the refrigerator.
For garlic yogurt:
Wash, peel and grate zucchinis. Place grated zucchinis in a bowl. Sprinkle 1 teaspoon of salt over the zucchini. Let it stand for about 10 minutes. Zucchini will release its juice. Squeeze in your hand and place it in a large bowl.
|Zucchini peeled and grated|
|Grated zucchini sprinkled with salt in bowl|
|Juice squeezed out of zucchini|
|Discard zucchini juice left in bowl|
In a small bowl, whip eggs with an egg beater. Add beaten eggs, chopped greens, feta cheese and paprika to the zucchini in the large bowl. Add salt and pepper to taste. Mix with a spoon. Slowly add flour, stirring with a spoon. It should be a lumpy batter. Depending on how juicy zucchini is, if the batter feels runny, you may have to add up to 1/2 cup more flour.
|Use fresh parsley, mint and dill|
|Fresh cut herbs, green onions, and grated feta cheese|
|Zucchini batter before flour added|
|Zucchini batter after flour added|
Heat olive oil in a frying pan. Drop a scoop of the batter in hot oil. Add more scoops to the pan, but make sure they don’t touch each other. Fry them on both sides until golden brown, about 3 minutes on each side. Place them on paper towels to drain excess oil.
|Tablespoon full of batter dropped in hot oil to fry|
|Place fried patties on paper towel to get rid of excess oil|
|Dry fried patties on paper towel to get rid of excess oil|
Serve them hot or at room temperature with yogurt or garlic yogurt.
Afiyet Olsun! Bon Appetit!