These Kabak mücveri, or Turkish zucchini fritters, are crispy on the outside, soft on the inside, and absolutely delicious! Enjoy them on their own, with fresh lemon juice, or a spicy yogurt sauce!
Using the large holes on a box grater, grate the zucchini and place in colander. Sprinkle with 1 teaspoon salt and drain for 10 minutes. Squeeze remaining moisture out with your hands, then add shredded zucchini to a large bowl.
Add finely sliced red onion, diced green onion, garlic powder, pepper, chopped herbs, and flour to the large bowl. Beat egg in a seperate bowl, then pour into zucchini batter and mix thoroughly.
Heat oil in a pan to 350℉
Scoop one heaping tablespoon of zucchini batter for each fritter and add to the oil. Flatten into small patties with the back of a spoon or a spatula. Fry for approximately 2 minutes or until edges begin to turn brown. Flip and fry the second side for another 1-2 minutes or until golden brown. Drain on a plate lined with paper towels.
Serving Suggestions
Plate kabak mucveri and serve as an appetizer with crumbled feta and a squeeze of fresh lemon, toum, tzatziki, or a spiced yogurt sauce. Or serve as a side with kofta kebab, sumac chicken, and a Lebanese fattoush salad.
Notes
Place the colander over a large plate or bowl to catch the draining liquid.
Kabak mücver are best when eaten fresh, but if you have leftovers you can keep them in an airtight container in the fridge for up to 5 days.
Reheat leftover kabak mucveri in a pan, air fryer, or toaster oven.
Kabak mucveri makes great vegetarian alternatives to burgers or sausage patties! Try making a breakfast sandwich with them!