Looking for a fun way to use zucchini? Mücver is one of the most loved zucchini dishes in Turkish homes! These golden fritters are crispy on the outside and soft inside. They’re perfect as a snack, appetizer, or even a light meal. Delicious both warm and cold!
What is Mucver?
Mucver is actually the name of a cooking method in Turkish cuisine.
It’s all about mixing grated or finely chopped vegetables with eggs and flour, then frying spoonfuls of the mixture until golden.
While you can make mucver with different veggies, when someone says “mücver” in Turkey, they almost always mean zucchini fritters, just like this recipe!
It’s a light and tasty dish that’s perfect for summer dinners, a part of a meze spread, or even an afternoon snack for kids.
About The Ingredients
You can find the full list of ingredients with their exact measurements in the recipe card below.
Mucver is all about simple, fresh ingredients coming together to make something delicious.
Zucchini (also known as courgette) is the star of the dish. But honestly, any type of summer squash works here.
We also like to add grated carrot and finely chopped red bell pepper for more flavor and color.
Fresh dill is a must in traditional Turkish-style mücver.
Eggs and flour help bind everything together.
And of course, we use a salty cheese like feta cheese or Turkish white cheese (beyaz peynir).
You can also throw in a few extras like: Chopped green onions, parsley, or fresh mint. They all work beautifully in this recipe.
How to Make Mücver
You can find the full instructions in the recipe card below.
Making these Turkish fritters is super simple! Start by mixing grated and well-drained zucchini and carrot with finely chopped red pepper and dill. Then add the eggs, flour, baking powder, and cheese, and give everything a good stir.
Heat some oil in a frying pan and drop spoonfuls of the mixture in. Fry each side until golden brown and crispy. Transfer them on a plate lined with paper towels to remove excess oil. That’s it!
Don’t Skip Squeezing Zucchini and Carrots
If you skip this step, the mixture will be too watery and you won’t get the right texture. You’ll end up needing more flour to hold it together, and that means losing the light and tender feel we want in mücver.
So here’s what to do: After grating the zucchini and carrot, sprinkle about half a teaspoon of salt over them and let them sit for 5 minutes. This helps draw out the moisture.
Then take small handfuls of the mixture and squeeze out as much liquid as you can into a separate bowl. Discard that liquid, we don’t need it.
Squeeze really well! The drier the mixture, the better your Turkish fritters will be.
What If the Mixture Gets Watery Again?
As you fry the first batch, the rest of the mixture will sit and release more water, this is totally normal.
If that happens, don’t worry. Just give the mixture a gentle stir. Then, when you scoop it with a spoon, let the excess liquid drain off a bit before placing it in the pan.
Enjoy It with This Simple Yogurt Sauce
Mücver is even better when dipped into a cool and slightly spicy yogurt sauce. And it couldn’t be easier to make!
Just mix some plain yogurt with dried mint, a pinch of salt, and a little red pepper flakes. Give it a taste and adjust it the way you like.
If your yogurt isn’t tangy enough, feel free to squeeze in a bit of lemon juice. And if you arre a fan of garlic, grate 1-2 cloves into it and mix well.
That’s it! So simple, but so good with mucver.
Serving Suggestions
You can serve mucver warm, at room temperature, or even cold straight from the fridge.
It makes a great light dinner with a simple coban salad on the side. We sometimes pair it with köfte for a more filling meal. It’s a combo we love!
You can also serve it as a meze at a Turkish-style dinner spread, or pack it as a snack in lunch boxes.
And don’t forget the yogurt sauce, it really takes it to the next level!
Can I Bake Them in the Oven?
Yes, you can! If you want a lighter version of mucver, baking works great.
Preheat your oven to 400°F (200°C). Drop 2-tablespoon mounds of the batter onto a baking sheet lined with baking paper.
Spray the tops with a little olive oil and bake for about 20–25 minutes, or until they turn golden.
Can I Make Them Ahead?
Yes! Mücver is perfect for making ahead.
You can fry them a day in advance and keep them in the fridge. They’re great cold or at room temperature.
They also freeze well. Just let them cool completely, then freeze in a single layer. After that, transfer them to freezer bags.
Reheat straight from frozen in the oven (200°C / 400°F) for about 10 minutes, or until heated through.
How to Store Leftover Mücver
Let your mücver cool completely before storing.
Keep leftovers in an airtight container in the fridge. They’ll stay good for up to 3 days.
You can enjoy them cold, at room temperature, or quickly reheat them in a pan or oven.
For longer storage, freeze them in a single layer first. Then transfer to freezer bags and keep frozen for up to 2 months.
More Turkish Meze Recipes
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📖 Recipe
Mucver (Turkish Fritters)
INGREDIENTS
- 500 g zucchini also known as courgettes
- 140 g carrot
- 1 red bell pepper finely diced
- ¼ cup fresh dill finely chopped
- 3 medium eggs
- 35 g flour
- ½ teaspoon baking powder
- ½ teaspoon salt or less if your cheese is too salty
- 100 g feta cheese crumbled
- 150 ml vegetable oil or olive oil to fry
INSTRUCTIONS
- Grate the zucchini with the coarse side of a grater, skin on. Sprinkle with ½ teaspoon salt, mix, and set aside.
- Grate the carrots the same way. Sprinkle with ½ teaspoon salt, mix, and set aside.
- Squeeze the zucchini by hand to remove as much water as possible. Transfer to a large bowl.
- Do the same for the carrots and add them to the zucchini.
- Add finely chopped red pepper and dill.
- Crack in the eggs and mix well.
- Add flour, baking powder, and salt. Mix until combined.
- Crumble in the feta cheese and stir everything together.
- Heat sunflower oil in a pan over medium heat.
- Test the oil: if a pinch of flour sizzles nicely, it’s ready.
- Drop a tablespoon of the mixture into the hot oil. Gently flatten each one with the back of the spoon.
- Fry 4-5 fritters at a time (depending on pan size) without crowding.
- Cook for about 3 minutes, flip, and fry the other side until golden (2–3 minutes).
- Transfer to a paper towel-lined plate to absorb excess oil.
- Repeat until all the mixture is used.
Video
NOTES
- Test the oil in the pan and fry the fritters only if it is hot enough. You can check it by propping a pinch of flour in the hot oil. If it starts to sizzle immediately, it is ready.
- Don't overcrowd the pan. They won't fry well otherwise.
- To bake mucver in the oven: Preheat your oven to 400 F / 200 C. Drop 2-tablespoon mounds of batter onto a baking sheet lined with baking paper. Spray their tops with oil and bake until golden, about 20-25 minutes.
- To make the yogurt sauce: Mix ½ cup plain yogurt with a pinch of salt, 1 teaspoon dried mint, and ½ teaspoon red pepper flakes (pul biber) in a bowl.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Ronald says
Simply delicious
Zerrin & Yusuf says
Hi Ronald,
Thank you so much! Glad you liked it.