Crispy Herb Zucchini Fritters — Kabak Mucver
Aegean grated courgette fritters bound with feta, dill, parsley, and mint, fried golden on both sides and served with garlic-yogurt dipping sauce, lemon wedges, and a small rocket salad.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 600g courgette on coarse side, toss with 1 tsp salt, rest 10 minutes in a sieve, squeeze hard to remove liquid. Crumble 120g feta, chop 20g dill, 20g parsley, 10g mint, grate 120g onion and squeeze dry. Grate 2 garlic cloves. Whisk 4 eggs in a wide bowl.
Build
Fold courgette, feta, 120g flour, herbs, onion, 0.5 tsp pepper, and 1 tsp pul biber into eggs until just combined into a thick spoonable batter that holds its shape.
Fry
Heat 120ml sunflower oil in a wide skillet over medium heat 2 minutes until shimmering. Drop heaped tablespoons of batter, flatten gently, fry 3 minutes per side over medium until deeply golden and set. Lift onto paper towel to drain. (You will fry in two batches; keep first batch warm on a plate.).
Finish
Whisk 240g yogurt with grated garlic, pinch of salt, and squeeze of lemon 30 seconds until smooth. Toss 60g rocket with 10ml olive oil and lemon juice.
Plate
Pile fritters on warm plates, dollop garlic-yogurt to one side, lay rocket alongside, finish with generous lemon squeeze and scatter of remaining herbs.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.