21 December 2006

Herb Zucchini Fritters (Mücver)


These fritters are one of my favourites, from my mum. She serves them as is. This version is served with garlic yoghurt following a recipe from one of my cookbooks. You could even top it up with a tomato-garlic based homemade sauce. It can be served as a side dish, or starter. It is just as nice served cold, and makes a light main dish in summer.

5 eggs
2 medium-sized zucchinis, peeled
4 tablesp. white flour
1/2 bunch of parsley, finely chopped
1/2 bunch of dill, finely chopped
4 tablesp. oil

Sauce:
Mix one cup of Greek yoghurt with a clove of crushed garlic.

1. Break the eggs in a deep bowl.
2. Grate the zucchinis. Squeeze the water off. Add the grated zucchinis to the eggs together with the parsley and dill. Mix all using a fork.
3. Add the flour, continue mixing. Add the salt.
4. Heat the oil in a shallow non-stick pan. Add spoonfuls of mixture into the heated oil. Cook until pink on both sides.
5. Transfer to a plate. Serve warm topped with garlic yoghurt.

Alternative: For a lighter version, spread the mixture in a shallow oven tray (greased and dusted with flour), and cook in 180 degrees. Slice prior to serving.

4 comments:

neil said...

The sauce on top reminds me of an old Turkish recipe I lost. It was for minced lamb cooked with spices and it had a yoghurt laced with mint sauce. It was seriously good, don't suppose you would have a similar recipe?

Love what you are doing here, I'll definitely be trying some of your food.

Ceviz said...

Hi, I can't think of the exact dish you've described. After discussing with my mum, we thought of a similar dish, which has roasted eggplants stirred through the mince. I will try and post it sometime. Thanks.

Andrea said...

I just found your blog via the weekend herb blogging.

I love Turkish food and especially zucchini fritters. I'll try your recipe to see if it beats my Greek recipe!

Anonymous said...

Yum! I think this is a dish my mum used do to cook for me when I was a kid. Gotta try cooking this! Thanks!