The mücver are traditional fritters of Turkish cuisine. They are generally prepared with chopped zucchini as the main ingredient and are a great alternative to present this vegetable in an attractive way at the table. They seem like a fantastic starter for Christmas to me, right?
These fried foods usually have onion, garlic, flour, hollow and dill and those are, with some small changes, the ones that I have also used to prepare them. They are crispy on the outside and tender inside. Getting that crunchy touch is the key to these fries and there are two tips for this: drain the zucchini well and fry them in little oil and at medium-high heat.
You can present them on the table as is or accompanied by a sauce. I think that at a Christmas table presenting one or two sauces with these would give more prominence to this starter. The traditional thing is to serve them with a yogurt sauce but I love the idea of accompanying them also with a romesco sauce. Will you dare to do them?
The recipe
- 1 Zucchini
- ½ teaspoon salt
- ½ white onion
- 2 cloves of garlic
- ½ teaspoon cumin
- ½ teaspoon dill
- 1 eggs L
- 2 tablespoons whole wheat flour
- Virgin olive oil for frying
- We cut the ends to the zucchini and grate it on a coarse grater. We place it in a colander, add the salt, mix and let it rest for 30-40 minutes to release the liquid.
- Afterwards, we squeeze it with our hands and wrap it in a clean cloth and twist to finish removing the remaining liquid.
- Finely chop the onion and garlic and mix it with the zucchini in a large bowl.
- In another small one we mix the beaten egg with the spices and the flour.
- We pour this mixture over the zucchini and mix. We must achieve a mixture that remains compact and does not spill when we put it in the oil.
- Once the dough is made, we put oil in a pan, enough so that its entire base is well covered, and we heat it over medium-high heat.
- We take a tablespoon of dough and put it in the oil, flattening it slightly with the same spoon to give it the shape of a pancake. We let it brown and then we turn it over.
- We make all the fritters in the same way, in batches of three or four.
- As they are browning, we take them out and place, without piling them up, on a rack with kitchen paper to absorb the excess fat.
- We serve the freshly made zucchini mücvers.