This is our favorite mucver recipe from Turkish cuisine. These zucchini fritters are loaded with feta and herbs. They are so light, fluffy and delicious. We pair them with yogurt dip or sour cream. They are the summer party food at its best!
We have several delicious mezze recipes in Turkish cuisine and mucver is just one of them. You have the best mezze platter when you have mucver aka feta zucchini fritters, baba ganoush, cacık, Turkish style hummus and cig kofte on your plate.
What's your favorite food during summer? No, not sweet. A savory food you are addicted to. One of ours is mucver, Turkish style zucchini fritters with crumbled feta cheese. They are perfectly golden on the outside and moist on the inside. We love them with cacik, Turkish yogurt and cucumber dip. They make a perfect summer lunch/dinner together. Plus, you don't taste zucchini, which makes this a kid-approved recipe.
Oh and are you always looking for new zucchini recipes? Check out our Vegan Zucchini Tomato Casserole too!
What is mucver made of?
You can make fritters, or mucver as we call it in Turkish, with any vegetable, but zucchini is the most preferred one in Turkey. We have some good reasons for using zucchinis to make mucver. First, kids never refuse to eat zucchini in this form.
Another reason is that we want to use up the zucchini pulp whenever we make stuffed zucchini. We scoop the center of zucchinis and store the pulp in the fridge to make mucver the next day.
To make a classic mucver recipe, combine shredded zucchini with eggs, flour, baking soda and cheese, feta cheese in our version. Optionally you can add your favorite herbs like parsley, dill, mint or green onions. And if you have leftover feta cheese, store it in feta brine.
With or without baking powder?
Though baking powder or baking soda is not a must when making mucver, we sometimes use it to make the fritters fluffy. If you are more on the side of crispy and thin fritters, you really don't need it. Make sure you drop the batter in the pan in a thin layer then. You can gently press on the batter with the back of a tablespoon so that you have flat and crispy fritters.
On the other hand, you will be impressed by the result when you add baking powder. It gives them a wonderful fluffy texture.
How to prepare zucchinis
Grate the zucchinis using a grater or in a food processor and squeeze out the juice as much as you can. To get rid of that excessive juice, sprinkle a little salt over shredded zucchini, let them sit for about five minutes and squeeze in your hands in batches. Although this step sounds like extra effort, don't skip it. You will end up with soggy mucver patties otherwise.
How to serve
Our favorite way to enjoy zucchini mucver is with some Yogurt and Cucumber Dip or just go with plain natural yogurt or homemade Greek yogurt on the side. You can also pair these with a sour cream dip like Sour Cream and Chive Dip from Iowa Girl Eats.
More Fritter Recipes
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Turkish Mucver Recipe (Feta Zucchini Fritters)
Zucchini fritters loaded with feta and herbs. So light, fluffy and delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 14 fritters 1x
- Category: Snack
- Method: Frying
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
- 1 and ¾ cup shredded zucchini
- 2 eggs
- ¾ cup feta, crumbled
- ½ cup herbs (chopped fresh dill and parsley)
- 1 teaspoon baking soda, optional
- ½ cup all purpose flour
- ¼ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Squeeze the shredded zucchini with your hands as vigorously as you can to remove their juice. Do this in batches and put the squeezed zucchini in a large bowl.
- Beat the eggs in a small bowl and then pour it over the shredded and squeezed zucchini.
- Add in feta cheese, herbs, baking soda, flour and salt. Stir until combined well.
- Heat a non-stick skillet over medium high heat. Pour ½ tablespoon olive oil in it.
- Using a tablespoon or an ice cream scoop, drop zucchini batter in the pan and gently press with a tablespoon or a spatula.
- Cook about 3 minutes on medium high heat and carefully flip them over with a spatula. Cook the other side about 3 minutes. If they cook too quickly, reduce the heat to medium. Remove the fritters from the skillet and place them on paper towel.
- Repeat with the remaining batter.
Notes
The amount of salt depends on how salty your cheese is. If it's too salty, you might need to add less. If it's not, add more salt.
To squeeze as much juice as you can, sprinkle salt over shredded zucchini. Let it sit for 5 minutes and then squeeze.
Baking powder or baking soda is optional when making mucver. If you want them thin and crispy, leave it out. Use it for a fluffy and soft result.
Nutrition
- Serving Size: 1 fritter
- Calories: 51
- Sugar: 0.4g
- Sodium: 262.7mg
- Fat: 2.7g
- Carbohydrates: 4.4g
- Protein: 2.8g
- Cholesterol: 34mg
Keywords: zucchini fritters, mucver, mucver recipe
Tammy says
Can these be baked instead of fried?
Anyway, they sound delicious!
Zerrin says
Hi Tammy! Yes, you can bake them. You can drizzle a little oil over each before baking.
Aysegul Sanford says
Such an incredible summer recipe. Love all your zucchini recipes so much. Keep 'em coming.
★★★★★
Vicky says
I am going to Turkey tomorrow for the 4th time in 2 years - I just love the food! I added your Mucver recipe to my blog and I hope you don't mind, it's excellent and never lets me down!
Zerrin says
Mucver is a favorite of many of us here. Glad you love it too. No problem for me as long as you give a link to that post. And I hope you try enough Turkish food when you come here.
Lin Ann says
I LOVE zucchini fritters. I never made them with feta cheese, my daughter's favorite cheese, so I will have to try this. Thanks!
Eftychia says
Delicious meal. Thanks for sharing.
I would like to know, what kind of feta cheese do you use?
zenobia says
i love zuccini. Your fritters look absolutely heavenly. Wish I had them right now!
Rachel says
These were delicious!!! Thanks for the great recipe.
Lydia says
I made these and I think they're great. I left out the dill and used all parsley and I fried them in olive oil. I also didn't have feta, but used the Turkish white cheese that comes in a can, in brine. I think they were fantastic, but I think I'll back off a little on the added salt next time....the cheese is so full of salt! My 21 month old daughter seems to like them, too!
momgateway says
I make zucchini fritters but never like this...I like the addition of feta cheese, dill and parsley....this looks so healthy, flavorful and light
Patty Price says
Hi Zerrin, After seeing this recipe for zucchini fritters I'm so glad I planted a couple of zucchini plants in my garden, wow, these look good!
tasteofbeirut says
Love zucchini fritters too as it is a traditional dish that we also use after coring our zucchinis; I have never added feta to them and like the idea a lot!
Sara says
It's so nice to come to a foodie blog and learn about another culture. You really do a nice job of teaching and entertaining.
Do you ever serve a sauce or dip with the fritters? (Sorry, I can't help myself).
Angie says
I love the idea to use the leftovers after making stuffed zucchini, great idea, and great recipe!