Recipes    

Turkish cuisine provides healthy, hearty, delicious food for family and friends.
Find out more

Cookery Classes

I teach Turkish cooking classes in England,Turkey & USA, hope you can join us!,
Find Out More

Zucchini (Courgette) Fritters with Feta and Dill – Kabak Mucveri

I have been looking at the previous recipes I posted and thought these zucchini fritters are really worth revisiting. The trick with them is to make sure you squeeze out any excess water from the zucchini, after grating. Hope you give them a go sometime and enjoy!

Zucchini are the most widely available squash in Turkey. They are very versatile, used in many dishes and their flowers are perfect for stuffing. This wonderful vegetarian fritters are fantastic accompanied by garlic infused yoghurt or a leafy salad and crusty bread. You can enjoy them as a meze/appetizer for supper or light lunch dish. The bite size versions would be a great party / finger food too. They are also wonderful served next day as a cold snack.

If you are after a lighter flavor, you can bake the spread in a greased baking dish (at 180 C / 350 F) for about 35-40 minutes, like my mother does. You can then cut in squares and serve.


Serves 4 – 6
Preparation time: 30 minutes Cooking time: 25-30 minutes

3 medium zucchini (courgette), grated
150 gr / 6 oz Turkish white cheese or feta cheese, crumbled
1/2 medium onion, finely chopped
3 green (spring) onions, finely chopped
3 garlic cloves, finely chopped
1 bunch dill, finely chopped
3 eggs, beaten
45 ml / 3 tablespoons all purpose (plain) white flour
Pinch of paprika or red pepper flakes (optional)
Salt and ground black pepper to taste
Canola oil (or sunflower oil) for shallow frying
Sprigs of dill for garnish

Garlic yoghurt to serve (optional)

Place the grated zucchini in a colander, sprinkle with a little salt and leave to drain for 15 minutes. In a separate bowl, crumble or grate the feta cheese.

Using a tea towel, squeeze out any excess water from the zucchini and put in a bowl.

Transfer the flour to a large bowl and beat in the eggs. Add the remaining ingredients, season with salt and pepper and beat into a batter (Take care not to add salt if your cheese is salty). Mix well.

In a frying pan, heat enough oil to shallow fry. Using a tablespoon, drop the spoonfuls of batter mix into the hot oil. Fry over a medium heat on both sides until golden brown. Remove with a straining spoon and drain on absorbent kitchen paper towel.

This meze (appetizer) can be enjoyed warm or you can make it in advance, and serve as a cold meze. Garnish with sprigs of dill and accompany with garlic infused yoghurt.

For garlic infused yoghurt, crush a couple of garlic cloves with salt. Combine the plain yoghurt and garlic and beat until smooth. Add salt to taste.

Afiyet Olsun,

Ozlem

Note: Squash is an effective diuretic and its potassium content benefits those with high blood pressure. Dill is known to aid digestion.

, , , , , , ,

13 Responses to Zucchini (Courgette) Fritters with Feta and Dill – Kabak Mucveri

  1. Hagit September 18, 2012 at 3:15 pm #

    looks delicious, great recipe for veggies.To avoid frying do you thing its possible to bake it, like small cupcakes?

    • Ozlem September 18, 2012 at 8:02 pm #

      Hello Hagit,
      It is indeed a wonderful way to flavour zucchini. Instead of frying, you can grease a baking pan and spread the mixture on it and bake in the oven at 350 F/180C for about 30 minutes, still delicious!

    • Ozlem Warren March 8, 2014 at 11:49 am #

      Yes, you can; you can grease a baking pan or cupcake holders and bake at 180 C /350 F for about 25- 30 mins, hope you enjoy it!

  2. Angela March 7, 2014 at 6:54 pm #

    Hello! This looks delicious! I am going to try this, but am wondering what size would be considered a “medium” zucchini as I have seen them anywhere from 1/2 a pound to 11 pounds!!! 🙂

    • Ozlem Warren March 8, 2014 at 11:48 am #

      Hi Angela, I know what you mean, they do vary in size! About 6 – 8 oz, so roughly 1/2 pound is a regular medium zucchini I get abroad – they are much smaller in Turkey! Hope it helps and you enjoy the zucchini fritters.

  3. Sana N Wakeem Awad February 26, 2015 at 1:00 pm #

    hello I Iive in Jordan and I bake it in oven after i brush baking dish with olive oil and i add 1 tsp of baking powdermwish i can post a photo

    • Ozlem Warren February 26, 2015 at 9:37 pm #

      Merhaba Sana, thank you for your note; baking the fritters is a great idea, my mother does that too, lighter and still full of flavor, thanks for stopping by!

  4. Dalyan15 September 10, 2015 at 8:54 pm #

    Merhaba Ozlem!
    Having spent a wonderful week in Turkey this summer, my sisters and I will be cooking our own Turkish feast tomorrow with a menu made from your wonderful recipes. Can’t wait to taste it .Tessekur ederim.!

    • Ozlem Warren September 13, 2015 at 3:48 pm #

      Merhaba, what a lovely note! Do hope you enjoy the recipes at my blog and they bring back happy memories, afiyet olsun!:)

  5. Rob February 13, 2016 at 1:09 pm #

    Hi Ozlem,

    Loved this as always – many thanks!

    I followed your mums method and made it in the oven – a little bit healthier I’m sure, but it also gave me time to get on wit the rest of the meal while it cooked!

    Best,
    Rob.

  6. Ozlem Warren July 26, 2015 at 11:26 am #

    Many thanks for giving a go at my courgette fritters recipe and your note Lois, so glad you enjoyed it!:)

Trackbacks/Pingbacks

  1. Baked Cauliflower with feta, dill, onions; Karnabahar Mucveri | Ozlem's Turkish Table - April 6, 2015

    […] by the delicious Zucchini/courgette fritters with feta; Mucver, as we call it in Turkish, this time I made this wonderful dish using cauliflowers. Rather than […]

  2. I love courgettes! | Lois Elsden - July 24, 2015

    […] http://ozlemsturkishtable.com/2011/10/zucchini-courgette-fritters-flavored-with-feta-and-dill-kabak-… […]

Leave a Reply