Mucver Recipe (Turkish Fritters)

Mucver patties served with yogurt on a white plate.

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5 from 1 review

Fritters made with grated zucchini, feta cheese and herbs. Crispy on the outside and moist on the inside.


  • 2 cups grated zucchini (courgettes)

  • 1 cup grated carrot

  • 3 eggs

  • ¼ cup flour

  • ½ teaspoon baking powder

  • ½ teaspoon salt (or less if your cheese is too salty)

  • ½ cup crumbled feta cheese

  • 1 small sweet red pepper, finely chopped

  • ¼ cup chopped fresh dill

  • ½ cup vegetable oil or olive oil to fry


  1. Get a handful of carrot and zucchini mixture, squeeze it well in your hands and put it into another bowl. Try to remove most of the water by squeezing the same batch a few times. Repeat the same for the remaining mixture in batches. Alternatively, put all the grated zucchini and carrots on a cheesecloth and squeeze it well. Put it aside.

  2. In a large mixing bowl, whisk the eggs. 

  3. Add in the squeezed carrot and zucchini, finely chopped red pepper, salt, crumbled feta cheese and chopped fresh dill. 

  4. Add in flour and baking powder. 

  5. Heat oil in a frying pan over high heat. Check if it is hot enough by dropping a little flour in it. If it immediately starts to sizzle, it is ready. Drop tablespoons of the batter into the hot oil. Don’t overcrowd the pan.

  6. Flatten the batter you drop in the pan using the back of the spoon but don't worry too much about their shape.

  7. Fry both sides until golden brown, about 3-4 minutes per side.

  8. Transfer onto a paper towel lined plate to remove excessive oil. 

  9. Repeat the same steps for the remaining batter.

  10. Serve warm, at room temperature or cold with some yogurt on the side.


  1. Don't skip draining the water of grated zucchini and carrots. Try to remove as much water as you can.
  2. If you want, leave the baking powder out. It gives a bit of fluffiness and we love it.
  3. For thin and crispy fritters, make sure you drop the batter in the pan in a thin layer. You can gently press on the batter with the back of a tablespoon so that you have flat and crispy fritters.
  4. 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. 
  5. Don't overcrowd the pan. They won't fry well otherwise.
  6. 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.
  7. You can make these mucver ahead of time and keep them in the refrigerator for up to 4 days. Just let them sit on the counter for 15 minutes before serving.
  8. To freeze, let the mucver patties completely cool down. Freeze them on a baking paper lined plate or baking sheet for an hour. Then transfer them into freezer bags and keep it in the freezer for up to 3 months.
  9. To reheat, place them on a lined baking sheet and heat in the oven at 325 F / 160 C for about 10 minutes.