Kabak Mücveri Turkish Zucchini Fritters Food

KABAK MüCVERI (TURKISH ZUCCHINI FRITTERS)

Kabak Mücveri (Turkish Zucchini Fritters) image

Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn't be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment.

Provided by NcMysteryShopper

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb zucchini
1/2 cup chopped green onion (spring)
1 small yellow onion, grated
1/2 cup fresh dill, chopped
4 tablespoons fresh flat-leaf parsley, chopped
1/2 cup kasseri cheese, grated or 1/2 cup feta cheese, crumbled
4 eggs, slightly beaten
1 cup all-purpose flour
fresh ground pepper
olive oil, for frying

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)

Gluten-Free Turkish Zucchini Fritters (Kabak Mücver) image

I suggest placing the cooked fritters in the oven at 200ºF/100ºC to keep them warm while cooking the second batch. If you have a lot of zucchini, please double the ingredients. They can be easily heated in an oven toaster or oven. If you don't want to bother making the yogurt sauce, I think you can eat fritters plain or with gluten-free ketchup. For more heatlhy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegetable

Time 50m

Yield 6 pancakes, 3 serving(s)

Number Of Ingredients 15

Ingredients

1 cup plain yogurt (regular or Greek cowÃ s milk yogurt or non-dairy regular or Greek yogurt)
1/4 cup cucumber, finely diced
2 tablespoons fresh dill, chopped
1 tablespoon lime juice (from a 1/2 lime)
1 garlic clove, grated (optional)
salt
pepper
2 1/2 cups zucchini
4 tablespoons green onions, chopped
2 tablespoons fresh dill, chopped
2 eggs
4 tablespoons gluten-free flour or 4 tablespoons rice flour
1/2 teaspoon salt
3 ounces feta cheese, crumbled (I used goat milk feta cheese.)
oil (for cooking)

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.

Nutrition Facts : Calories 200, Fat 12.6, SaturatedFat 7.3, Cholesterol 161.4, Sodium 818.7, Carbohydrate 9.9, Fiber 1.3, Sugar 8.2, Protein 12.8

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