Mucver Recipes

MüCVER (TURKISH COURGETTE/ZUCCHINI FRITTERS)

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.

MüCVER

Steps:

• Place the grated squash in cheesecloth and wring out well.
• In a large bowl, beat the eggs and add all the other ingredients (except the vegetable oil).
• In a frying pan, heat a large quantity of oil and, once it is hot, add small portions of the mixture to it using two tablespoons.
• Fry on both sides over medium to high heat so that the fritters are evenly browned. To do this, grasp the pan by the handle, and make slight rotary movements of the wrist so that the hot oil covers all the edges of the donuts and the top, and thus the cooking is uniform.
• Using a skimmer, remove the mücver from the oil and place in a dish lined with paper towel.
• Serve hot or warm with a yogurt sauce.

MUCVER (ZUCCHINI FRITTERS)

Steps:

• Gather the ingredients.
• Grate zucchini and place in cheesecloth or absorbent paper towels. Squeeze out excess water. Place zucchini in a large bowl and add carrots and onions and toss gently.
• Add dill weed, feta, flour, and eggs. Mix well. The mixture will become a thick batter.
• Heat 1/2 cup olive oil in a frying pan. Pour 2 tablespoons of batter for each fritter. Fry on each side until golden brown.
• Drain fritters on paper towels and serve immediately.
• Enjoy.

TURKISH MüCVER

Steps:

• squeeze the juice of grated zucchini.
• mince dill, onion, spearmint and parsley.
• mix with grated zucchini
• add eggs flour, salt, pepper and baking powder
• mix all to form a batter
• pour tablespoonful of batter into hot olive oil in the pan.
• Fry in hot oil for 3 minutes each side.
• serve hot with turkish yogurt with garlic.

MUCVER - CRISPY ZUCCHINI FRITTERS

Steps:

• Grate the courgettes, place them in a colander, sprinkle with a little salt, and leave to drain for 30 minutes.
• Place the grated courgettes in a tea towel or absorbent paper towel and squeeze out excess water then transfer to a large bowl.
• Add the spring onions, fresh and dried mint, parsley, dill, egg(s), flour, salt, freshly ground black pepper, and baking powder to the courgettes and mix well to form a thick batter.
• Heat a large frying pan on medium heat and add the vegetable oil.
• When the oil is hot, drop a heaped spoonful of the mixture into the hot oil and gently press to flatten it out a little. Depending on the size of your pan, fry 4 or 5 fritters at a time.
• Fry for a few minutes until they are golden brown then flip them using a spatula. Fry the other side for a few more minutes and place them on a plate layered with a paper towel to absorb excess oil.

BAKED MüCVER (COURGETTE & FETA BAKE)

Steps:

• Heat the oven to 200C/180C fan/gas 6. Coarsely grate the courgettes into a clean tea towel, wrap and squeeze out all of the excess liquid. Tip into a colander then set aside to drain completely. Meanwhile, tip all of the remaining ingredients into a large bowl. Add the drained, grated courgettes, season and mix.
• Line a roughly 25-26cm round ovenproof dish or cake tin with baking parchment and drizzle with the extra olive oil to cover the surface. Heat the dish in the oven for 5 mins.
• Carefully remove the dish from the oven and pour the courgette mixture over the hot oil (this will ensure the mixture browns on the bottom). Sprinkle with the extra sesame and nigella seeds and bake for 35 mins until golden brown on top. Leave to rest for at least 20 mins before serving scattered with more dill.