From the Turkish table
Zucchini Fritters with White Cheese and Dill
Kabak mücveri turns grated zucchini, white cheese and dill into small, golden pan-fried fritters.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Yield
- 4 servings
Total time includes 0 minutes resting/chilling.
Turkish name: Kabak Mücveri
What you’ll need
Ingredients
Ingredient amounts: 4 servings · 1×
Step by step
The method
Tap a step number to mark it complete.
Prepare and fry
Coarsely grate the zucchini. Toss with the salt and leave in a colander for 10 minutes, then squeeze firmly in a clean cloth. Discard the expressed liquid.
Beat the eggs with the flour. Fold in the squeezed zucchini, cheese, dill and spring onions. The mixture should mound on a spoon rather than run; if liquid collects, squeeze the vegetables more thoroughly before mixing next time.
Heat a shallow oil layer in a wide frying pan over medium heat. Spoon in four small mounds and flatten to about 6 cm wide and 1 cm thick. Fry roughly 3 minutes per side, until golden and fully set in the centre; lower the heat if browning too quickly.
Drain on a rack or kitchen paper. Cook the remaining batter in two more batches, adding oil as needed. Check the thickest fritter has no wet egg or flour batter before serving warm.
Season: Summer
Summer is suggested for zucchini grown in the warmer part of the year. Türkiye also grows summer squash under cover, so local availability can extend beyond summer. This is ingredient guidance, not a rule limiting when mücver may be cooked.
Ingredients & dietary preferences: Vegetarian with suitable cheese · Vegetables
For a vegetarian version, choose cheese made without animal rennet.
Dish type: Vegetable dishes