Zucchini is such a versatile vegetable. You can stuff them with meat and rice or do them as an olive oil stuffed rice dish. They can be used in casseroles, roasted in the oven with onions, garlic and olive oil. You can fry them with or without batter. Sometimes, I cut them length wise, saute them briefly and use as an extra layer in my lasagna. There are many more ways you can prepare this wonderful vegetable but one of my favorite ways is Mücver or Zucchini Fritters. You could serve these as a vegetarian main dish with a salad or as a side dish to just about anything. My little secret. . . I like them cold for breakfast.
Mücver or Zucchini Fritters
Author: April Ozbilgin
Recipe type: Vegetable
Cuisine: Turkish
Ingredients
- 2 Large Zucchini
- 2 green onions
- 2 eggs
- ½ cup flour
- ½ teaspoon baking powder
- 1½ teaspoons salt
- ½ teaspoon Paprika
- 1 small hand full fresh dill chopped or 1 teaspoon dried dill
- 1 small hand full parsley
Instructions
- Place several folded napkins in the bottom of a colander. Grate the zucchini into the colander on top of the paper towels. Let drain for about five to ten minutes and then squeeze the excess water out.
- In a deep mixing bowl, mix the eggs, salt, and paprika. Add in the dill and parsley. Mix well. Add the zucchini and the flour and baking powder and mix thoroughly.
- Heat ½ cup olive oil in a frying pan. Test a little drop of the batter to make sure your oil is hot enough It should sizzle.
- When hot enough, use a large serving spoon to drop the batter into the oil. You do not want them to be too thick, so flatten slightly with your spoon. Fry on one side about 3-4 minutes, flip and fry until golden brown about 4 minutes more. Serve with garlic yogurt.
