Turkish zucchini fritters with carrots and dill
Savor the flavors of the Mediterranean with our Turkish Zucchini Fritters recipe, featuring fresh zucchini, carrots, dill, and a hint of onion. Perfectly seasoned with salt and black pepper, these fritters are bound together with eggs and lightly fried in vegetable oil, creating a crispy yet tender treat. Serve as an appetizer, side dish, or light meal for a delightful gastronomic experience.
- 26 Jan 2025
- Cook time 10 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Turkish zucchini fritters, also known as 'Mücver,' are a delightful and flavorful dish that's perfect as a snack, appetizer, or even a light meal. This recipe combines fresh zucchini, carrots, dill, and a few basic ingredients to create crispy, golden fritters that are both healthy and delicious. Whether you're familiar with Turkish cuisine or new to it, these fritters are sure to impress with their unique blend of textures and flavors.
Ingredients:
Instructions:
- Finely chop the onion.
- Grate the zucchini and then place it in a bowl. Sprinkle with a dash of salt to help draw out the moisture. Let sit for about 10 minutes.
- Grate the carrots and set aside.
- After 10 minutes, squeeze the grated zucchini with your hands or a clean cloth to remove excess water.
- In a large mixing bowl, combine the finely chopped onion, grated zucchini, and grated carrots.
- Add a dash of black pepper for seasoning.
- Beat the eggs in a separate bowl, then pour them into the vegetable mixture.
- Add the chopped dill and mix everything thoroughly until well combined.
- Take small portions of the mixture and shape them into patties, approximately 2-3 inches in diameter.
- Heat the vegetable oil in a large skillet over medium heat.
- Once the oil is hot, place the fritters in the skillet, making sure not to overcrowd the pan.
- Fry the fritters for about 3-4 minutes on each side, or until they are golden brown and cooked through.
- Remove the fritters from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Serve the fritters hot, with a side of yogurt or your favorite dip if desired.
Tips:
- Grate and Drain: Make sure to grate the zucchini and carrots finely and drain any excess moisture using a cheesecloth or clean kitchen towel. This step is crucial to ensure your fritters are crispy and not soggy.
- Use Fresh Dill: Fresh dill adds a distinct flavor that’s essential to this recipe. If you can't find fresh dill, you can substitute with dried dill, but use it sparingly as it's more concentrated.
- Moderate Heat: Cook the fritters over medium heat. Too high and they'll burn on the outside before cooking through; too low and they'll absorb too much oil and become greasy.
- Test First Fritter: Try cooking a small test fritter first to check for seasoning. This allows you to adjust the salt and pepper in the batter if necessary.
- Keep Warm: If you're making a larger batch, keep the cooked fritters warm in an oven set to low heat (around 200°F or 95°C) until you're ready to serve.
Turkish zucchini fritters with carrots and dill are a versatile and tasty addition to any meal. They're simple to prepare and make a great use of fresh vegetables. Enjoy them hot from the pan with a dollop of yogurt or a squeeze of lemon for an extra burst of flavor. Whether you're serving them to guests or enjoying them solo, these fritters are sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 66kcal | 3% |
| Protein | |
| Protein 4.30g | 3% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.42g | 4% |
| Sugar 3.41g | 3% |
| Fat | |
| Fat 10g | 12% |
| Saturated 1.43g | 5% |
| Cholesterol 120mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 100mg | 18% |
| Vitamin B1 0.06mg | 5% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 0.37mg | 2% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.29ug | 12% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.47mg | 3% |
| Vitamin K 4.29ug | 4% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.04mg | 4% |
| Iron, Fe 0.72mg | 7% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 240mg | 7% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.55mg | 5% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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