Mucver (Zucchini Fritters)

By
Saad Fayed
Saad Fayed
A restaurateur and food writer, Saad Fayed has published hundreds of recipes and articles about Middle Eastern cuisine.
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Updated on 01/5/22
Mucver (Turkish zucchini fritters) on a plate

William Neuheisel / CC BY 2.0
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
557 Calories
35g Fat
44g Carbs
18g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 557
% Daily Value*
Total Fat 35g 45%
Saturated Fat 9g 44%
Cholesterol 208mg 69%
Sodium 1031mg 45%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 18g
Vitamin C 38mg 191%
Calcium 220mg 17%
Iron 4mg 24%
Potassium 956mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Mucver is a Turkish fritter or a vegetable pancake. It is similar to a Jewish latke and, more generally, potato pancakes. These are made with grated zucchini and carrots, along with flour and egg (to help bind it), and dried dill. Feta cheese gives it a salty tang. This mucver recipe can also be made with herbs such as parsley or mint.

Mucver is served as a hot appetizer, accompanied by a yogurt dip. Try Turkish cacik, which is similar to Greece's tzatziki, or a yogurt garlic sauce as dip for mucver. You can also serve them in between pita, with lettuce and tomato, alongside rice pilaf, or kisir, a Turkish bulgur and veggie-based salad.

Ingredients

  • 4 cups grated zucchini, from about 2 zucchini

  • 1/2 cup grated carrots, from about 2 carrots

  • 2 tablespoons finely chopped dill weed

  • 3 tablespoons grated yellow onion

  • 1/2 cup feta cheese

  • 1 cup all-purpose flour

  • 3 large eggs

  • 1 teaspoon salt

  • 1/2 cup olive oil, or more as needed, for frying

Steps to Make It

  1. Gather the ingredients.

  2. Grate zucchini and place in cheesecloth or absorbent paper towels. Squeeze out excess water. Place zucchini in a large bowl and add carrots and onions and toss gently.

  3. Add dill weed, feta, flour, and eggs. Mix well. The mixture will become a thick batter.

  4. Heat 1/2 cup olive oil in a frying pan. Pour 2 tablespoons of batter for each fritter. Fry on each side until golden brown.

  5. Drain fritters on paper towels and serve immediately.

  6. Enjoy.

Tip

Keep in mind that larger zucchini will be more watery and have less flavor than smaller zucchini. Using larger zucchini is perfectly acceptable for this dish—just keep in mind that if you do, you might have to squeeze out more water than you think is possible.

Variation

  • You can make these vegetable fritters with dried or fresh parsley, or fresh dill. Fresh mint is also delicious in these fritters, and makes good use of a garden that's overrun with mint.
  • Some people also use green onions instead of yellow onions. Just be sure to chop them very finely, as they won't grate the way a yellow or white onion will.
  • Substitute part of the carrots or zucchini for grated potato instead.

How to Store and Freeze Mucver

These fritters can be kept in the refrigerator, well wrapped or in an airtight container, for three to four days. They will get a little soggy in there, and it's best to reheat them in a little bit of oil over medium heat in a skillet to crisp them back up.

You can also freeze mucver. Just wrap each one individually (so they don't stick together) and store in an airtight container or a zip-close freezer bag. Defrost from frozen in the refrigerator, or bake them in the oven to reheat (350 F for about 20 to 25 minutes).