Gluten Free Turkish Zucchini Fritters Kabak Mücver Recipes

KABAK MüCVERI (TURKISH ZUCCHINI FRITTERS)

Kabak Mücveri (Turkish Zucchini Fritters) image

Fritters are very popular in the Middle East. They are eaten hot or at room temperature as a vegetable side dish or a meze. It couldn't be simpler to make, but you can dress it up with optional garnishes of black olives, tomatoes, or hard-boiled egg. The perfect use for small, sweet new zucchini. Serve alone or with a creamy garlic-lemon yogurt sauce for a perfect complement to any spicy or grilled foods that call for a cooling accompaniment.

Provided by NcMysteryShopper

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb zucchini
1/2 cup chopped green onion (spring)
1 small yellow onion, grated
1/2 cup fresh dill, chopped
4 tablespoons fresh flat-leaf parsley, chopped
1/2 cup kasseri cheese, grated or 1/2 cup feta cheese, crumbled
4 eggs, slightly beaten
1 cup all-purpose flour
fresh ground pepper
olive oil, for frying

Steps:

Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels.
Place the zucchini in a bowl and add the green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper to taste; mix well.
In a large sauté pan over medium-high heat, pour in oil to a depth of ¼ inch; when the oil is hot, drop the batter by heaping tablespoonfuls into the pan (or form into small patties), allow space in between fritters; fry for 2 minutes on the fist side, then turn to brown on the second side for about 3 minutes; using a slotted spatula transfer to paper towels or newspaper to drain; repeat with remaining batter.

MüCVER (TURKISH COURGETTE/ZUCCHINI FRITTERS)

Mücver (Turkish courgette/zucchini fritters) image

Provided by Vidar Bergum

Categories Vegetarian

Number Of Ingredients 10

Ingredients

3 courgettes (zucchinis) (c. 600 g/21 oz), shredded
½ medium size onion, shredded
60 g (c. ½ cup) white flour
2 eggs
2 tsp ground coriander
3 Tbsp (10 g) chopped fresh dill (without stalks)
75 g feta cheese, crumbled (a salty goat's cheese also works)
200 ml (⅘ cup) Greek or Turkish style yoghurt
olive oil, to fry
salt and pepper

Steps:

Mix the shredded courgettes with 1 tsp salt. Leave to drain in a colander set on top of a bowl for 10 minutes.
Squeeze most of the water out of the courgettes. It's easiest to do this by putting it in a clean cheesecloth or kitchen towel. Keep in mind you can usually squeeze out a lot more than you think! After the first few squeezes, you'll need to keep the pressure up for a few seconds before any liquid comes out. The courgette should lose at least ⅓ of its weight in the process.
In a bowl, mix the shredded courgette, onion, flour, egg, ground coriander, dill and some pepper with a fork or whisk. Carefully fold in the cheese. Feta will usually provide enough salt, but add a little if your salt isn't very salty.
Heat a thick bottomed large frying pan over medium heat. Add plenty of olive oil (you should cover the base by c. ½ cm (⅕ in)). Make a tiny test fritter to check for seasoning. Once you're happy with it, use a tablespoon to scoop out the courgette mixture and into the frying pan, flattening a little once in the pan. These are rustic fritters, so don't worry too much about the shape. The fritters should be the size of a small burger. Fry until golden brown on both sides, around 5-7 minutes in total. Transfer to a plate covered with kitchen paper to drain any excess fats.
Serve at room temperature alongside a small bowl of yoghurt.

GLUTEN-FREE TURKISH ZUCCHINI FRITTERS (KABAK MüCVER)

Gluten-Free Turkish Zucchini Fritters (Kabak Mücver) image

I suggest placing the cooked fritters in the oven at 200ºF/100ºC to keep them warm while cooking the second batch. If you have a lot of zucchini, please double the ingredients. They can be easily heated in an oven toaster or oven. If you don't want to bother making the yogurt sauce, I think you can eat fritters plain or with gluten-free ketchup. For more heatlhy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegetable

Time 50m

Yield 6 pancakes, 3 serving(s)

Number Of Ingredients 15

Ingredients

1 cup plain yogurt (regular or Greek cowÃ s milk yogurt or non-dairy regular or Greek yogurt)
1/4 cup cucumber, finely diced
2 tablespoons fresh dill, chopped
1 tablespoon lime juice (from a 1/2 lime)
1 garlic clove, grated (optional)
salt
pepper
2 1/2 cups zucchini
4 tablespoons green onions, chopped
2 tablespoons fresh dill, chopped
2 eggs
4 tablespoons gluten-free flour or 4 tablespoons rice flour
1/2 teaspoon salt
3 ounces feta cheese, crumbled (I used goat milk feta cheese.)
oil (for cooking)

Steps:

Shred zucchini and set aside.
In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
Squeeze water out of the shredded zucchini.
In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don't have a large griddle.
Infuse love and serve with the yogurt sauce.

Nutrition Facts : Calories 200, Fat 12.6, SaturatedFat 7.3, Cholesterol 161.4, Sodium 818.7, Carbohydrate 9.9, Fiber 1.3, Sugar 8.2, Protein 12.8

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