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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.

Turkish Zucchini Fritters

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.

Print Recipe
Kabak Mucveri Yum
Course Snacks
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Course Snacks
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Instructions
  1. Grate the zucchinis using a grater and let it rest in a bowl till you grate the carrots. Grate the carrots and keep it away. On pressing the zucchini hard, you will be able to sqeeze out a lot of water. Sqeeze as much as possible. Keep it in a bowl and mix it with the carrots.
  2. Now add the whisked eggs, flour, salt, chopped dill leaves, chopped scallion and ground black pepper. Mix it well using a spatula.
  3. Heat oil in a pan enough for shallow frying. Once the oil is hot, start dropping the batter using two spoons and then flatten it in the pan.
  4. Cook it on both sides for atleast 5-7 mins each side or still they turn golden brown. Cook it on medium flame thus allowing the insides to be cooked.
  5. Serve it warm with sour cream sauce or tahina or yoghurt dip.
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