Mücver (Courgette Fritters)
Why this recipe works
- Crisp edges: Salting and squeezing the courgette removes excess water, helping the fritters brown rather than steam.
- Fresh herb flavour: Dill, parsley and spring onion give the batter a clean, savoury lift without overpowering the courgette.
- Flexible serving: They work warm as an appetiser, alongside salads, or as part of a larger meze-style spread with yoghurt.
Get the most out of this recipe
Texture tips
- Squeeze thoroughly: After salting, press the grated courgette firmly in handfuls; the drier it is, the better the fritters will hold together.
- Keep the pan steady: Use a consistent medium heat so the outside browns while the centre cooks through.
Ingredient notes
- Choose firm courgettes: Smaller, firmer courgettes tend to be less watery and give the fritters a better texture.
- Use fresh herbs if possible: Fresh dill and parsley are important to the character of mücver; dried herbs will taste flatter and less bright.
Make-ahead tips
- Prep ahead carefully: The courgette can be grated, salted and squeezed ahead, but mix the batter close to frying for the best texture.
- Re-crisp before serving: Reheat chilled fritters in a frying pan with a little oil, or in a 200°C (390°F) oven until piping hot.
Authenticity notes
- Home-style Turkish fritters: Mücver are commonly made as a simple vegetable fritter, with courgette, eggs and herbs forming the base.
- Serve with yoghurt: Plain or Greek yoghurt is a classic partner, adding coolness and tang against the fried, herbaceous fritters.
Equipment you'll need
Ingredients
Instructions
- Coarsely grate the courgettes into a colander set over the sink or a bowl. Toss with 1 tsp of the fine sea salt and leave for 10 minutes to draw out excess moisture.
- Meanwhile, thinly slice the spring onions and finely chop the fresh dill and fresh parsley. In a large bowl, whisk the eggs until lightly frothy.
- Squeeze the courgettes very well in handfuls to remove as much liquid as possible, then add to the bowl with the eggs. Stir in the spring onions, dill, parsley, plain flour, remaining 0.5 tsp fine sea salt, and the black pepper until you have a thick batter.
- Heat 2 tbsp of the sunflower oil in a large frying pan over medium heat. Drop heaped tablespoons of batter into the pan and gently flatten; cook for 2 to 3 minutes per side until golden and crisp, adding more oil as needed between batches.
- Serve the mücver warm with a spoonful of greek yogurt on the side. If you are cooking in batches, keep the cooked fritters warm on a plate while you finish frying.
Recipe notes
Tips
- Squeezing the courgettes thoroughly is the key to fritters that hold together and fry up crisp rather than soggy.
- Keep the pan at a steady medium heat so the fritters cook through before the outside over-browns.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use pasteurised eggs where available and make sure the fritters are cooked through and piping hot.
Substitutions
- Replace greek yogurt with yogurt for a looser, lighter topping.
- Replace fresh dill with fresh mint for a different, but still classic, herb profile.
- Replace sunflower oil with olive oil for a fruitier flavour (it may brown a little faster).
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container. Reheat on a frying pan over medium heat with a little sunflower oil for 2 to 4 minutes per side until piping hot, or bake at 200°C (390°F) for 8 to 12 minutes. Freeze in a single layer, then bag; reheat from frozen in a 200°C (390°F) oven until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: Turkish
-
Allergens:
Eggs Gluten Milk Wheat
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