Elevated Snacks · Turkish
Mujver
These zucchini fritters are fried until golden brown and crispy. I fold in fresh herbs and feta for a bright, salty bite.
Why This Works
Removing the water from the zucchini ensures the fritters hold their shape and develop a satisfying crunch.
The Upgrade
Add a pinch of dried red chili flakes to the batter for a subtle heat that cuts the richness of the feta.
Chef's Secret
Michelin TechniqueThe key is using a very hot pan so the exterior sets instantly, preventing the fritter from absorbing too much oil.
Ingredients
Total time including resting: 35 min
Directions
Squeeze grated zucchini firmly in a kitchen towel to remove all moisture, which is vital for crispness.
5 minCombine zucchini, feta, eggs, flour, dill, and scallions in a large bowl, mixing until just combined.
2 minHeat olive oil in a heavy-bottomed 12-inch skillet over medium-high heat until shimmering.
3 minDrop tablespoon-sized portions of the batter into the pan, pressing lightly with a spatula.
Fry until the edges are crispy and deep golden brown, then flip.
4 minContinue frying the second side until firm and fully cooked inside.
3 minDrain briefly on a wire rack to maintain the crunchy crust.
2 minWine Pairing
Narince
White Wine
The BottleKavaklidere Prestige Narince
Narince has a subtle citrus peel and mineral note that acts as a squeeze of lemon for the fried zucchini. Its moderate body stands up to the saltiness of the feta without clashing.
Nutrition per Serving
210
calories
8g
protein
10g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Spiced Yogurt Sauce
Whisk Greek yogurt with a pinch of cayenne and dried mint to add a cool, creamy dipping element.
Ingredients
Directions
Place Greek yogurt into a chilled stainless steel mixing bowl.
Whisk in the lemon juice, salt, and cayenne pepper until the texture is silky and homogenous.
Gently fold in the dried mint to distribute evenly without bruising the herb.
Transfer the sauce to a small serving ramekin.
Finish with a precise drizzle of extra-virgin olive oil over the surface.
Serve immediately alongside your prepared Mujver.
Side Dish
Quick Pickled Red Onions
Briefly soak sliced onions in red wine vinegar to provide a sharp acidic bite that cuts through the fried zucchini.
Ingredients
Directions
Place the thinly sliced red onions into a non-reactive glass bowl.
In a small saucepan, combine red wine vinegar, sugar, salt, and peppercorns over medium heat.
Whisk until the sugar and salt have fully dissolved and the liquid is just simmering.
Pour the hot brine immediately over the raw onion slices, ensuring they are submerged.
Let the mixture stand at room temperature for at least 10 minutes to soften and pickle.
Drain slightly before serving alongside the crispy mujver.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Cooked it for guests over the weekend — everyone wanted the recipe.