Turkish Mücver Food

MüCVER

Steps:

• Place the grated squash in cheesecloth and wring out well.
• In a large bowl, beat the eggs and add all the other ingredients (except the vegetable oil).
• In a frying pan, heat a large quantity of oil and, once it is hot, add small portions of the mixture to it using two tablespoons.
• Fry on both sides over medium to high heat so that the fritters are evenly browned. To do this, grasp the pan by the handle, and make slight rotary movements of the wrist so that the hot oil covers all the edges of the donuts and the top, and thus the cooking is uniform.
• Using a skimmer, remove the mücver from the oil and place in a dish lined with paper towel.
• Serve hot or warm with a 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.

TURKISH MüCVER

Steps:

• squeeze the juice of grated zucchini.
• mince dill, onion, spearmint and parsley.
• mix with grated zucchini
• add eggs flour, salt, pepper and baking powder
• mix all to form a batter
• pour tablespoonful of batter into hot olive oil in the pan.
• Fry in hot oil for 3 minutes each side.
• serve hot with turkish yogurt with garlic.

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.