Known as Mucver in Turkish, or Kolokithokeftedes in Greek, these Zucchini Fritters can be found in either country on pretty much any mezze platter during the spring and summer months. In Greece, they are usually served alongside tzatziki, but the recipe here calls for a simple yogurt dill sauce that has more of a universal appeal. Great for hors d’oeuvres, they also hold up really well and are delicious at room temperature, so they’re a perfect item to prep ahead.
Ingredients for Zucchini Fritters
For the Batter
- 4 zucchinis grated
- 2 eggs
- 1/2 cup kashkaval cheese Grated Parmesan or crumbled Feta cheese can be substituted (or any combination of the three)
- 1/4 cup breadcrumbs
- 1 heaping tablespoon flour
- 2 tablespoons dill chopped fine (optional)
- 1 teaspoon dried mint or more, according to taste
- pinch Salt
- pinch ground black pepper
- vegetable oil for frying
- handful dill chopped
Preparing the Batter:
1. Place grated zucchini in a strainer and squeeze out excess liquid, pressing the zucchini against the sides of the strainer. Transfer to a large mixing bowl.
2. Add the rest of the ingredients and mix until uniform. Cover and transfer to the refrigerator for fifteen minutes.
Frying and Serving:
3. Heat a little oil in a non-stick frying pan on medium heat. Place a tablespoon of batter into the hot oil and fry for 2 minutes on each side. Taste and adjust seasoning if necessary. Fry the rest of the fritters in the same way. Drain on a paper towel lined plate.
4. Serve hot or lukewarm, alongside any thick and sour yogurt with finely chopped dill.
Instead of frying, you can bake the fritters: heat the oven to 400F degrees (200C), line a baking sheet with parchment paper and brush it with olive oil. Arrange the fritters on the parchment paper and bake for 15-20 minutes until golden and set.