Kabak mücveri – Turkish zucchini fritters with garlic yogurt Recipe
Kabak mücveri are light zucchini fritters with cheese and herbs, fried until golden and served with garlic yogurt. In Turkey they often appear on the table as a warm snack or light dinner, especially in summer when zucchini is plentiful. Their flavor is a bit like potato pancakes, but they are more delicate and herb-forward.
These Turkish zucchini fritters are light yet satisfying, full of fresh herbs and salty cheese, and paired with a refreshing garlic yogurt sauce. They’re a great way to use up seasonal zucchini and bring a bit of Turkish meze-style cooking to your table.
Chef's tips
Squeeze the zucchini as thoroughly as you can – this is the key to fritters that are crisp on the outside and not soggy inside. Fry them in a thin but even layer of oil and don’t overcrowd the pan so they brown nicely. Taste the batter and adjust the salt depending on how salty your feta is.
How to serve
Serve kabak mücveri as part of a meze spread with olives, fresh bread, and simple salads, or as a light main with a big green salad. They’re also delicious tucked into warm flatbread with lettuce, tomatoes, and a generous spoonful of garlic yogurt.
Ingredients
- zucchini young, coarsely grated - 500 g
- salt for salting the zucchini and seasoning - 1 teaspoon
- egg - 2 pieces
- all-purpose wheat flour about 1/2 cup, a bit more if needed - 80 g
- feta-style cheese crumbled - 80 g
- dill chopped - 2 tablespoons
- flat-leaf parsley chopped - 2 tablespoons
- black pepper - 0.25 teaspoons
- vegetable oil for frying, more if needed - 5 tablespoons
- thick plain yogurt for the sauce - 200 g
- garlic pressed, for the sauce - 1 clove
- lemon juice for the sauce - 1 teaspoon
Preparation
- Wash the zucchini, trim the ends and grate on the coarse side of a box grater. Transfer to a sieve set over a bowl, sprinkle with 1/2 teaspoon of salt and set aside for 10–15 minutes to release its juices.
- After this time, squeeze the zucchini very well with your hands or in a clean cloth – the less liquid remains, the less watery the fritters will be.
- In a large bowl, mix the squeezed zucchini with the eggs, flour, crumbled feta, dill, parsley, the remaining salt (about 1/2 teaspoon) and pepper. The batter should be as thick as for potato pancakes; if it is too runny, add a bit more flour.
- In a small bowl, prepare the sauce: mix the yogurt with the pressed garlic, lemon juice and a pinch of salt. Refrigerate.
- Heat a thin layer of oil in a large frying pan over medium heat. When it is hot (a little bit of batter dropped in should sizzle and form bubbles), spoon portions of the batter into the pan, flattening them slightly.
- Fry the fritters for 3–4 minutes on each side, until golden and crisp around the edges and set in the center. Do not fry over too high a heat so they don’t burn.
- Transfer the fried fritters to a plate lined with paper towels to drain excess oil. Add more oil to the pan between batches if needed.
- Serve warm or at room temperature with the yogurt sauce on top or on the side.
Storage
Placuszki przechowuj w lodówce i podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały chrupkość. Możesz je też zamrozić w pojedynczej warstwie, a potem przełożyć do woreczka.
