Mucver - Crispy Zucchini Fritters
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12 pieces
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Calories
76 kcal
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Cuisine
Mediterranean, Turkish
Mucver - Crispy Zucchini Fritters
Description
Mucver - Crispy Zucchini Fritters relies on zucchini grated and thoroughly drained to remove excess moisture, ensuring a crisp texture when cooked. The batter includes chopped spring onion greens, fresh and dried mint, parsley, dill, eggs, flour, salt, pepper, and baking powder mixed well. Frying is done in vegetable oil on medium heat, flattening spoonfuls of the batter and cooking until golden on both sides.
The fritters deliver a tender interior with fresh herb aromas and a crispy surface from frying. They are versatile and can be served as appetizers, snacks, side dishes, or finger foods. The recipe notes mention they hold up well refrigerated and can be eaten cold or at room temperature, making them convenient for picnics or lunch boxes.
Draining the zucchini thoroughly before mixing and frying in hot oil are crucial to achieve the desired crispness. Using fresh herbs enhances flavor, and small batch frying helps maintain shape and even browning. Draining on paper towels post-frying reduces excess oil on the surface.
Ingredients
- 2 medium zucchini grated, approximately 400 g
- 4 spring onion (green part only, sliced)
- 6 prigs mint finely chopped, fresh
- 1 teaspoon dried mint
- 2 tablespoon parsley (finely chopped)
- 2 tablespoon dill (finely chopped)
- 1 large egg (or 2 small eggs)
- 4 tablespoon flour (60 grams)
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- ½ teaspoon baking powder
- ⅓ cup vegetable oil (for frying)
Instructions
- Grate the courgettes, place them in a colander, sprinkle with a little salt, and leave to drain for 30 minutes.
- Place the grated courgettes in a tea towel or absorbent paper towel and squeeze out excess water then transfer to a large bowl.
- Add the spring onions, fresh and dried mint, parsley, dill, egg(s), flour, salt, freshly ground black pepper, and baking powder to the courgettes and mix well to form a thick batter.
- Heat a large frying pan on medium heat and add the vegetable oil.
- When the oil is hot, drop a heaped spoonful of the mixture into the hot oil and gently press to flatten it out a little. Depending on the size of your pan, fry 4 or 5 fritters at a time.
- Fry for a few minutes until they are golden brown then flip them using a spatula. Fry the other side for a few more minutes and place them on a plate layered with a paper towel to absorb excess oil.
Notes
- Drain grated zucchini well before mixing to avoid soggy fritters.
- Use fresh herbs for better flavor; variations can include additional herbs or onion/garlic.
- Ensure oil is hot enough before frying, testing by sprinkling a pinch of flour that should sizzle immediately.
- Fry in small batches to maintain even cooking and shape.
- Drain fried fritters on paper towels to remove excess oil and keep crisp.
- Leftovers store refrigerated up to 5 days in an airtight container and can be eaten cold or reheated.
- Serve as appetizer, snack, side dish, or finger food; suitable for picnics or lunch boxes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Calories | 76kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 125mg | 5% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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