Mucver Recipes
TURKISH MüCVER
deep fried patties of grated zucchini with dill eggs and flour, part of traditional turkish summer dinner table
Provided by ILKER
Categories Vegetable
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- squeeze the juice of grated zucchini.
- mince dill, onion, spearmint and parsley.
- mix with grated zucchini
- add eggs flour, salt, pepper and baking powder
- mix all to form a batter
- pour tablespoonful of batter into hot olive oil in the pan.
- Fry in hot oil for 3 minutes each side.
- serve hot with turkish yogurt with garlic.
BAKED MüCVER (COURGETTE & FETA BAKE)
Turn Med-inspired courgette fritters into a large bake - it's easier to cook, more substantial and can be served as lunch with a side salad and garlic yogurt
Provided by Melek Erdal
Categories Dinner, Lunch
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat the oven to 200C/180C fan/gas 6. Coarsely grate the courgettes into a clean tea towel, wrap and squeeze out all of the excess liquid. Tip into a colander then set aside to drain completely. Meanwhile, tip all of the remaining ingredients into a large bowl. Add the drained, grated courgettes, season and mix.
- Line a roughly 25-26cm round ovenproof dish or cake tin with baking parchment and drizzle with the extra olive oil to cover the surface. Heat the dish in the oven for 5 mins.
- Carefully remove the dish from the oven and pour the courgette mixture over the hot oil (this will ensure the mixture browns on the bottom). Sprinkle with the extra sesame and nigella seeds and bake for 35 mins until golden brown on top. Leave to rest for at least 20 mins before serving scattered with more dill.
Nutrition Facts : Calories 285 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
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- In a frying pan, heat a large quantity of oil and, once it is hot, add small portions of the mixture to it using two tablespoons.
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- Mix the shredded courgettes with 1 tsp salt. Leave to drain in a colander set on top of a bowl for 10 minutes.
- Squeeze most of the water out of the courgettes. It's easiest to do this by putting it in a clean cheesecloth or kitchen towel. Keep in mind you can usually squeeze out a lot more than you think! After the first few squeezes, you'll need to keep the pressure up for a few seconds before any liquid comes out. The courgette should lose at least ⅓ of its weight in the process.
- In a bowl, mix the shredded courgette, onion, flour, egg, ground coriander, dill and some pepper with a fork or whisk. Carefully fold in the cheese. Feta will usually provide enough salt, but add a little if your salt isn't very salty.
- Heat a thick bottomed large frying pan over medium heat. Add plenty of olive oil (you should cover the base by c. ½ cm (⅕ in)). Make a tiny test fritter to check for seasoning. Once you're happy with it, use a tablespoon to scoop out the courgette mixture and into the frying pan, flattening a little once in the pan. These are rustic fritters, so don't worry too much about the shape. The fritters should be the size of a small burger. Fry until golden brown on both sides, around 5-7 minutes in total. Transfer to a plate covered with kitchen paper to drain any excess fats.
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