Mücver are typically eaten as a side dish or appetizer in Turkey. If you serve them with some fresh fruit and yogurt, they can easily function as a main dish. They are a similar, but lighter, concept to latkes/potato pancakes.
Mücver are a great way to include more vegetables into your diet, and even kids will love them!
While they are traditionally deep fried in oil, my recipe is intended to be healthier by being cooked in a saute pan with just a little bit of oil to prevent them from sticking.
You can get creative and try to put different vegetables and herbs into your mücver if you do not have the ones listed on hand. For example, try swapping the carrot for beets, add parsley, or replace zucchini with summer squash. Another variation is to add some cheese, like crumbled beyaz peynir (feta).
Makes 14-16 medium-sized fritters
2 cups zucchini, grated (about 2 large zucchini)
2 cups carrots, grated (about 2 medium carrots)
1/2 cup spring onion, finely sliced (green + white parts) sub: grated white onion
1/2 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1/2 teaspoon salt
1 1/4 cups whole wheat flour
3 tablespoons vegetable oil for frying (or other oil of your choice)
Plain yogurt (add crushed garlic for more flavor!)
- In a bowl, grate the zucchini and carrots. Press in a cheesecloth (or kitchen towel) to drain excess water. This is important because it will make the end product crispy, not soggy.
- Next, mix in the spring onion, dill, and mint until evenly distributed.
- Add the salt and eggs and mix.
- Slowly incorporate the flour until you have a heavy batter.
- Heat 3 tablespoons oil in a large frying pan. You should have enough to just barely cover the bottom of the pan (if using smaller pan, start with 2 tablespoons oil and add more as needed).
- Before you begin cooking the mücver, test the temperature of the oil by putting a small bit of batter into the pan. If it sizzles and begins to brown, your oil is hot enough. It is important that the oil is hot because it will prevent the mücver from soaking up the oil.
- To cook, pour ¼ cup scoops of the mixture onto the pan. Cook for 2-3 minutes on the first side, then turn and cook for 2-3 minutes more on the second side. Each side should be golden brown.
- Remove onto paper towel lined plate to collect excess oil.
- Serve hot with yogurt and lemon wedges. Save extra in refrigerator for up to 3 days, or in the freezer (separated with parchment paper).
To reheat mücver, simply place on a baking tray and put them in the oven until they are hot and crispy. Microwave can be used to reheat them in a hurry, but they will not retain their crispiness.