Crisp-edged Turkish zucchini fritters studded with dill and feta, pan-fried until golden and served with garlicky yogurt.
Mucver is a summer staple in Turkish kitchens, born from the need to use up an abundance of garden zucchini, grated and squeezed dry before being bound into a thick, herby batter. Feta cheese and a generous amount of fresh dill give the fritters their distinct flavor, while a small amount of flour and egg hold everything together without making them dense or bready. Fried in shallow oil until the edges turn deep golden and lacy, mucver is typically served warm with a bowl of thick yogurt mixed with garlic, the cool tang cutting through the richness of the fried batter.
Serves 4
Toss grated zucchini with salt and let sit 15 minutes, then squeeze thoroughly in a clean towel to remove excess water.
This step is essential — skipping it produces watery, greasy fritters.
Combine drained zucchini with eggs, feta, flour, dill, parsley, scallions and pepper into a thick batter.
Heat vegetable oil in a large skillet over medium heat until shimmering.
Drop heaping tablespoons of batter into the oil, flattening slightly, and fry 2-3 minutes per side until deep golden and crisp.
Transfer to a paper-towel-lined plate to drain excess oil.
Stir garlic into the yogurt with a pinch of salt.
Serve the fritters warm with the garlicky yogurt on the side.
Squeeze the zucchini as dry as possible — even after salting, twist it hard in a towel until almost no liquid remains.
Let the batter rest 5 minutes before frying so the flour hydrates and the fritters hold together better.
Fry in batches without crowding the pan, or the oil temperature drops and the fritters absorb too much oil.
Carrot can be substituted or added alongside zucchini for a slightly sweeter fritter.
A version with grated potato instead of zucchini is popular in colder months.
For a lighter version, bake spoonfuls of batter on a parchment-lined tray at 200C/400F for 20 minutes, flipping once.
Refrigerate up to 3 days in an airtight container; reheat in a dry skillet or oven to re-crisp rather than microwaving, which makes them soggy.
Mucver has roots across the Aegean and Mediterranean regions of Turkey, where zucchini fritters are made in slightly different forms in Greek (kolokithokeftedes) and other neighboring cuisines, reflecting shared Mediterranean vegetable cookery.
Yes, bake at 200C/400F for about 20 minutes on a well-oiled tray, flipping halfway, though the texture will be less crisp than fried.
A mild, salty white cheese like a young pecorino or ricotta salata works as a substitute.
The batter is likely too wet — make sure the zucchini is squeezed very dry and add an extra tablespoon of flour if needed.
Per serving (180g / 6.3 oz) · 4 servings total
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