AI-generated image
Kabak mücver
Kabak mücver: crisp courgette, feta and herb fritters with garlic yoghurt
Mücver are the courgette fritters fried in every Aegean summer kitchen, from Foça to Datça, when courgettes pile up faster than anyone can eat them. Grated courgette is squeezed dry and bound with egg, a little flour, crumbled white cheese and a fistful of dill, mint and spring onion, then fried until lacy and golden. Serve them hot or warm with garlic yoghurt as a meze or a light supper. Beyaz peynir and feta are often made with animal rennet, so look for a vegetarian one if needed. Chef's tip: salt the courgette and squeeze it hard in a cloth; wet courgette makes heavy fritters that never crisp.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the fritters
For the yoghurt
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Toss 1 ⅓ lb courgettes with 1 tsp salt in a colander and leave for 15 minutes. Squeeze hard in a clean cloth until no more liquid runs out.
15 minStep 2: Mix the courgette with 2 eggs, 2 ½ oz plain flour, 4 oz beyaz peynir or feta, 3 spring onions, ⅔ oz dill, ⅓ oz fresh mint and ½ tsp ground black pepper into a thick batter.
Step 3: Heat ½ cup sunflower oil in a frying pan over a medium heat. Drop in heaped tablespoons of batter and flatten to 1 cm. Fry for 3 minutes a side, until golden and set through. Common mistake: flipping too soon; they break if the underside isn't fully crisp.
15 minStep 4: Drain on kitchen paper. Mix 9 oz plain yoghurt with 1 clove garlic and serve with the warm fritters.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 13 g
- Carbs
- 18 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kabak mücver take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of courgettes?
- Cucumber, same weight (raw dishes only).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian