Turkish · Lunch · Dinner · Snack
Baked Turkish Zucchini Fritters (Mücver)
Fırında Mücver
Golden, herb-packed zucchini fritters studded with salty feta, baked on a tray instead of shallow-fried for a lighter take on a Turkish meze favourite. Serve warm with a cool garlic yogurt dip.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 4
Calories come from: Carbs 32% · Fat 47% · Protein 21%
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Ingredients
For 4 servings- 4 medium800 gzucchini
- 1/2 tspsalt
- 3 large150 geggs
- 2/3 cup crumbled100 gfeta cheese
- 345 gspring onions, finely sliced
- 1/2 cup loosely packed15 gfresh dill, chopped
- 1/2 cup loosely packed15 gfresh flat-leaf parsley, chopped
- 2 tbsp5 gfresh mint, chopped
- 1/2 cup60 gwhole wheat flour
- 1 tspbaking powder
- 1/2 tspblack pepper
- 1 tspAleppo pepper (pul biber) or chili flakes (optional)
- 1 tbsp13 golive oil
- 3/4 cup200 gplain low-fat yogurt (optional)
- 1 clovegarlic, crushed (optional)
Steps
- 1
Heat the oven to 200 °C (400 °F) and line two baking trays with baking paper.
- 2
Brush the paper with half of the olive oil.
- 3
Coarsely grate the zucchini into a colander and toss with the salt.
- 4
Leave the zucchini to drain for 10 minutes.
- 5
Squeeze the zucchini firmly in a clean towel to remove as much liquid as possible.
- 6
Beat the eggs in a large bowl.
- 7
Add the squeezed zucchini, crumbled feta, spring onions, dill, parsley, mint, black pepper and Aleppo pepper and stir well.
- 8
Sprinkle in the flour and baking powder and mix to a thick batter.
- 9
Drop heaped tablespoons of batter onto the trays, about 16 in total, and flatten each to 1 cm thick.
- 10
Brush the tops with the remaining olive oil.
- 11
Bake for 12 minutes until the undersides are golden.
- 12
Flip the fritters and bake 10 to 13 minutes more until golden and firm in the centre, with no wet egg left.
- 13
While they bake, stir the crushed garlic into the yogurt for a dip.
- 14
Serve the fritters warm with the garlic yogurt.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, replace the whole wheat flour with chickpea flour and choose a baking powder labelled gluten-free.
- Use all-purpose flour instead of whole wheat flour if that is what you have; the fritters will be slightly lighter in colour and texture.
- Swap the feta for crumbled reduced-fat feta or grated halloumi, depending on how salty and firm you like the bites.
- For a dairy-free version, leave out the feta and add a little extra salt and herbs, and serve with a plain dairy-free yogurt mixed with the garlic.
Storage
Refrigerate leftover fritters and the yogurt dip separately in covered containers within 2 hours and use within 3 to 4 days. Reheat the fritters on a tray in a hot oven until steaming hot to help them crisp up again; they are best fresh and are not ideal for freezing.
Make ahead
Grate, salt and squeeze the zucchini and chop the herbs and spring onions up to a day ahead, keeping them covered in the fridge, then mix the batter just before baking. The garlic yogurt dip can also be made a day ahead and kept chilled.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (303 g) | Per 100 g | |
|---|---|---|
| Calories | 242 kcal | 80 kcal |
| Protein | 13.2 g | 4.4 g |
| Carbohydrates | 20.1 g | 6.6 g |
| of which sugars | 5.5 g | 1.8 g |
| Fiber | 4.3 g | 1.4 g |
| Fat | 13.3 g | 4.4 g |
| of which saturated | 5.2 g | 1.7 g |
| Sodium | 758 mg | 250 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
