Zucchini Fritters, in Turkish “Kabak Mücveri”, is a very simple yet very tasty Turkish side dish which is made with grated zucchini, spring onions, fresh dill, flour, and eggs. Although “mücver” is known as a dish made with zucchini, it is one of the cooking techniques of Ottoman Cuisine. During the Ottoman period, this dish was recorded as “mücmer”. Today, it is called “mücver”.
Today, when we speak about “mücver”, everyone thinks about the zucchini one. On the other hand, once we look at Ottoman Cuisine records, we don’t find any information about the zucchini one. During the Ottoman period, “mücver” was made with eggplant, ground beef, liver, or potato. In the Ottoman era, special pans were used to make this dish. Today, we all know these pans as “pancake pans”. The origin of this pan came from Ottoman Cuisine.
Zucchini Fritters Pan
In Ottoman cuisine records, you can find the “mücver” recipe in the meatballs section. This dish was considered as a kind of meatball with vegetables. Some Ottoman historians mention that one of the most liked sidedishes was “eggplant mücver” at the Ottoman Palace.
When you look at the internet, you can find millions of Zucchini Fritter recipes. I like a few of them and I am quite shocked about the number of ingredients they use to make Zucchini Fritters. In Turkish cuisine, we use very few ingredients to make zucchini fritters. Adding whatever you got in your kitchen to a recipe doesn’t make your Zucchini Fritter dish tasty.
Today, I am giving you the original Turkish Zucchini Fritter recipe that you can make whenever you want without a hassle with the least amount of ingredients.
- 3 Zucchini (medium size) grated
- 1/2 cup parmesan cheese grated
- 1 carrot grated
- 2 eggs beaten
- 1/3 cup all-purpose flour
- 1 Bunch of Spring Onions evenly sliced
- 1 Bunch of Fresh Dill chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Grate the zucchini in the bowl, do one zucchini at a time, then strain all of the water from them.
In a large bowl add the grated zucchini, grated carrot, grated parmesan cheese, flour,
onion, dill, eggs and season with salt and pepper. Combine them really well.
Distribute 3 tablespoons of vegetable oil evenly to the special pancake pan spots. Special Pancake pans usually have 7 spots.
You can either form patties with your hand or use a spoon to drop small amounts of the zucchini mixtures to the special pancake pan.
Fry on both sides until golden brown, then repeat with remaining zucchini mixture/patties.
Note: If you find that the zucchini mixture is too wet, feel free to add more flour to the mixture.