Category:
Appetizers, Side Dishes

Seasons:
June, July, August

From our Wellness 2014 Issue.

Easy

For the sauce:

1 cups yogurt
1 garlic clove
1/2 teaspoons salt

For the fritters:

2 pounds leftover zucchini pulp from the Kabak Dolması (mix with additional peeled and grated zucchinis to achieve 2 lb.)
1 bunch green onions (ends reserved for stock)
1/2 cups chopped parsley (stems reserved for stock)
3 eggs
1 tablespoons paprika
Salt and pepper to taste
1 cups crumbled feta
1 cups flour
1 cups olive oil or safflower oil for frying

Mücver (Zucchini Fritters) Directions

Make the sauce by crushing the garlic and mixing it into the yogurt along with the salt. Cover and chill at least an hour before serving.

Place the grated zucchini and pulp in a colander, sprinkle lightly with salt and leave to drain for 15–20 minutes. Gently squeeze out the excess moisture before placing the mixture in a large mixing bowl.

Chop the green onions and mix with the zucchini, chopped parsley, eggs, paprika, salt and pepper. Stir well before adding the crumbled feta and flour. Mix thoroughly.

In a large skillet, heat the oil (there should be about ¼ inch of oil covering the bottom of the pan; add more if needed). Drop about 2 tablespoons of the mixture into the hot oil to create a fritter that’s approximately 2 inches in diameter. Make sure the fritters don’t touch each other. Fry each side about 5 to 10 minutes until golden.

Place on a platter lined with paper towels and serve warm with the chilled yogurt sauce. Refrigerate the reserved vegetable and herb bits (up to 3 days), or freeze until ready to make stock.