Gluten Free Turkish Zucchini Fritters Kabak Mücver Food

KABAK MüCVERI (TURKISH ZUCCHINI FRITTERS)

Steps:

• Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
• Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
• In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.

GLUTEN-FREE TURKISH ZUCCHINI FRITTERS (KABAK MüCVER)

Steps:

• 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.
• Squeeze water out of the shredded zucchini.
• In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
• Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
• 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.
• Infuse love and serve with the yogurt sauce.

MüCVER (TURKISH COURGETTE/ZUCCHINI FRITTERS)

Steps:

• Mix the shredded courgettes with 1 tsp salt. Leave to drain in a colander set on top of a bowl for 10 minutes.
• Squeeze most of the water out of the courgettes. It's easiest to do this by putting it in a clean cheesecloth or kitchen towel. Keep in mind you can usually squeeze out a lot more than you think! After the first few squeezes, you'll need to keep the pressure up for a few seconds before any liquid comes out. The courgette should lose at least ⅓ of its weight in the process.
• In a bowl, mix the shredded courgette, onion, flour, egg, ground coriander, dill and some pepper with a fork or whisk. Carefully fold in the cheese. Feta will usually provide enough salt, but add a little if your salt isn't very salty.
• Heat a thick bottomed large frying pan over medium heat. Add plenty of olive oil (you should cover the base by c. ½ cm (⅕ in)). Make a tiny test fritter to check for seasoning. Once you're happy with it, use a tablespoon to scoop out the courgette mixture and into the frying pan, flattening a little once in the pan. These are rustic fritters, so don't worry too much about the shape. The fritters should be the size of a small burger. Fry until golden brown on both sides, around 5-7 minutes in total. Transfer to a plate covered with kitchen paper to drain any excess fats.
• Serve at room temperature alongside a small bowl of yoghurt.