Courgette Fritters (Mucver) are small vegetable pancakes that contain courgettes, egg, flour, spring onion and fresh herbs. You can serve these tasty and crispy fritters as an appetiser, finger food or even as a light lunch.
Mucver is the Turkish name for courgette fritters and they are very similar to Indian pakoras or Jewish latkes. They are very popular and loved in Turkey and are often served during the summer as a vegetarian side dish. These small patties are typically shallow fried in a pan until golden and crispy but can also be baked in the oven.
You can add grated carrots or crumbled feta to the mixture or change the herbs in order to adjust to your taste. I usually serve these delicious vegetable patties with a yoghurt based dipping such as Yoghurt Dip (Haydari), Mediterranean Whipped Feta Dip or simple tzatziki.
How to Make Courgette Fritters ?
Courgette fritters are very easy to make with a few tips and steps to follow:
- Grate the courgettes and place them in a colander. Sprinkle with a little salt to get rid of excess water and leave to drain for 10 minutes. Place in a tea towel or absorbent paper towel and squeeze out excess water then transfer in a large bowl.
- Add the spring onions, fresh and dried mint, parsley, dill, egg(s), flour, salt, freshly ground black pepper and baking powder to the grated courgettes and mix well.
- Heat a large frying pan on medium heat and add the vegetable oil. When the oil is hot, drop a heaped spoonful of the mixture into the hot oil and gently press to flatten it out a little. Depending on the size of your pan, fry 4 or 5 fritters at a time.
- Fry for few minutes until they are golden brown then flip them using a spatula. Fry the other side for few more minutes and place them on a plate layered with a paper towel to absorb excess oil.
Courgette fritters are best when served warm or at room temperature.
Courgette fritters are usually served with a yoghurt base dipping such as Yoghurt Dip (Haydari) or tzatziki. You can also serve these crispy pancakes with a bowl of salad such as Tabbouleh or Summer Chickpea Salad for a sustainable lunch.
Yes, you can easily freeze courgette fritters once they are cooked and cooled down to room temperature and keep them frozen for up to 3 months.
I suggest making the mixture just before cooking them. The courgettes can let out extra liquid as they stand in the batter, which could make it too thin. You can prepare the batter in advance and add the grated courgettes to the batter just before cooking.
I hope you enjoy the process of making these flavourful Turkish courgette fritters as much as you enjoy eating them! 🙂
Bon appétit! / Afiyet Olsun!
Courgette Fritters (Mucver)
Ingredients
- 2 medium courgettes (approximately 400 g) (grated)
- 4 spring onion (green part only, sliced)
- 6 sprigs fresh mint (finely chopped)
- 1 TSP dried mint
- 2 tbsp parsley (finely chopped)
- 2 tbsp dill (finely chopped)
- 1 large egg (or 2 small eggs)
- 4 tbsp flour (60 grams)
- ½ TSP salt
- ½ TSP freshly ground black pepper
- ½ TSP baking powder
- ⅓ cup vegetable oil (for frying)
Instructions
- Grate the courgettes, place them in a colander, sprinkle with a little salt and leave to drain for 30 minutes.
- Place the grated courgettes in a tea towel or absorbent paper towel and squeeze out excess water then transfer in a large bowl.
- Add the spring onions, fresh and dried mint, parsley, dill, egg(s), flour, salt, freshly ground black pepper and baking powder to the courgettes and mix well to form a thick batter.
- Heat a large frying pan on medium heat and add the vegetable oil.
- When the oil is hot, drop a heaped spoonful of the mixture into the hot oil and gently press to flatten it out a little. Depending on the size of your pan, fry 4 or 5 fritters at a time.
- Fry for few minutes until they are golden brown then flip them using a spatula. Fry the other side for few more minutes and place them on a plate layered with a paper towel to absorb excess oil.
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Best way to cook courgettes!