AI-generated image
Kabak mücver
Courgette and feta fritters
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
- 1 ⅓ lb courgettescoarsely grated
- 1 tsp salt
- 2 eggs
- 2 ½ oz plain flour
- 4 oz beyaz peynir or fetacrumbled; vegetarian if needed
- 3 spring onionsfinely sliced
- ⅔ oz dillchopped
- ⅓ oz fresh mintchopped
- ½ tsp ground black pepper
- ½ cup sunflower oilfor shallow-frying
For the yoghurt
- 9 oz plain yoghurt
- 1 clove garliccrushed
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
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Masala khakhraCrisp roasted wheat crackers
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.
MathiaMoong and urad dal wafers
Mathia are thin, crisp, slightly sweet and peppery wafers made from mathia flour, a mix of ground husked moong and urad dal. They are a classic Gujarati Diwali snack. The dough is pounded until pale, rolled very thin between plastic sheets and fried one at a time. They are fragile, so store them gently. To make mathia flour, finely grind 4 parts husked green gram lentils with 1 part husked black gram lentils.




