Istanbul & Anatolian Heart
Gluten-Free Turkish Zucchini Fritters (Kabak Mücver)
A meze of zucchini, yogurt and cucumber, seasoned with clove and cooked in a pan. Serve with yogurt sauce.
50 min · Serves 6 · Medium
6
Ingredients
Yogurt sauce
Zucchini fritters
Method
Start cooking mode- Prep 35 min · Cook 15 min · 50 min total
- medium
- 1
Shred zucchini and set aside. In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
- 2
Squeeze water out of the shredded zucchini. In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
- 3
Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
- 4
Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.
- 5
Infuse love and serve with the yogurt sauce.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
