By now you must be aware that I am a huge huge pan of fritters and especially the ones that can be done easily and shallow fried. I recently got some fresh zucchini from a local farm and decided to treat them with love. Zucchini is one such vegetable which isn’t very popular in Indian cuisine but zucchini made me fall in love with it eventually in Netherlands. Kabak Mucveri is the traditional name for Turkish Zucchini Fritters.
Just as any evolved cuisine there are innumerable ways of cooking the same recipe and given that Turkey is a huge country the recipe varies across. My Kabak Mucveri is a humble attempt at that and I really hope you like it. I remember making it a few months back for an event in advance as making it at the last minute wasn’t an option. I made it in advance, stored in a box and later oven heated it before serving and still they tasted kickass.
The traditional Kabak Mucveri is made with All Purpose Flour but you can replace it with corn flour or rice flour incase of gluten free option. It works perfectly in that case. And if you don’t consume eggs, then add a little extra flour than the proportions given below will be the trick to get that firm yet soft texture to the fritters.
In any case do give it a try with sour cream, yoghurt or tahina or just ketchup and enjoy them warm.