Turkish Zucchini fritters: healthy and low calorie Mucver recipe
Time: prep. 15 mins
cook/bake 20-30 min
Yields: 16 zucchini fritters
I am back in Turkey after more than a year; during this time I have suffered the nostalgia for loved ones, places and the flavors of some local delicacies. Luckily, zucchini fritters, mücver as they are called locally, can be made anywhere in the world without crippling the original recipe too much.
Although they are part of the category of appetizers, zucchini fritters are excellent as a quick and complete meal, especially in the summertime: yes, because their peculiarity is that they should be eaten cold, as soon as they come out of the fridge and drowned in yogurt, better if seasoned with garlic.
This “extraordinary” fact allows you to cook them in the morning (or in the evening), when the air is cooler, and to eat them at the time you prefer.
The purely summer ingredients, rich in dietary fibers and intense fragrances, will provide you with everything you need for your body and spirit, without causing harm to you or to other living beings.
Ingredients for about 15 zucchini fritters
3 large grated zucchini
1 small onion, grated
1 small grated carrot (optional)
2-3 fresh spring onions
4-5 tablespoons chopped parsley
4-5 tablespoons chopped mint
4-5 tablespoons chopped dill
3-4 tablespoons crumbled feta or grated if hard
1 heaped tablespoon stone-ground whole wheat flour
1 grated garlic clove (optional)
1 teaspoon baking soda and 1 teaspoon vinegar
½ teaspoon salt
2 tablespoons of evoo for cooking
8 tablespoons of greek yogurt
1 garlic clove grated (optional)
1 tablespoon of chopped dill
Originally the Turkish zucchini fritters, as the name suggests, are fried, but believe me, even baked in the oven or in a non-stick pan with a little oil, will continue to be always excellent, without being cloying or heavy for the liver.
In our healthy and balanced diet we try to introduce as many antioxidants as possible, because we know that the body, to counter the deleterious effects of free radicals, needs plenty of them: but antioxidants present in food are always too few, compared unfortunately to the enormous quantity of the “oxidants” occurring due to the bad habits of modern diet. So whenever we can, we should replace frying with different cooking methods, so as to show gratitude to our body… although obviously, frying process is unbeatable for its taste.
With that said, let’s move on to the recipe that doesn’t require any culinary skills, just a little time to be able to wash, peel and cut the ingredients of zucchini fritters.
After grating the zucchini, squeeze them well to get the water out; then if you can (prepare to cry) do the same with the onions and carrots.
Finely chop the herbs, fresh spring onions and garlic, then add the eggs, flour and cheese; finally the baking soda and vinegar mix.
For those who would prefer a gluten-free option, buckwheat, quinoa, chickpea or even corn flours could replace wheat flour.
Instead, for those who do not want to use eggs, I highly recommend reading this article: essential to discover alternative ingredients to eggs.
Mix everything very well and pour the Turkish zucchini fritters giving them a shape with a spoon, inside a hot and lightly oiled pan.
5 minutes per side will be more than enough.
You can also bake the Turkish zucchini fritters in the oven, in a baking pan lined with baking paper at 200 degrees for about thirty minutes: when I’m in a hurry I definitely prefer this method, because it saves me from checking the cooking phases and flipping them which can be complicated with less oil; after cooking, by cutting the whole compound, I get the fritters in the desired size; and usually those that are left over, I put them in the freezer, thus ensuring us another ready, healthy and succulent meal.
As mentioned above, zucchini fritters can be eaten as an appetizer and/or as a side dish, although they possess all the qualities (nutrients, substance, satisfaction) to become a real meal. So, in case you want to taste them at their best, you are kindly requested to have some plain yoghurt, combine it with grated garlic and pour over the well-cold fritters (but, no one will condemn you if you want to taste them hot). And why not eating together a small portion of salad, such as this one of purslane or this one of mung beans, will help to enrich this magnificent culinary experience, at low cost while looking haute cuisine.
Enjoy your Turkish zucchini fritters and good revolution to all