Courgette fritters

Courgette fritters

Didem’s mücver

By
From
Istanbul
Serves
4-8
Photographer
Steven Joyce

Chef Didem Senol is famous for her mücver and so many people asked for the recipe that she wrote it on a mirror in her restaurant, Lokanta Maya. I often serve these alongside a bowl of cacık.

Ingredients

Quantity Ingredient
450g courgettes, coarsely grated
freshly ground black pepper
2 large spring onions, finely chopped
100g crumbled feta
1 tablespoon flat-leaf parsley, finely chopped
2 tablespoons dill, finely chopped
100g plain flour
1/2 teaspoon baking powder
2 eggs, beaten
vegetable oil, for deep frying
salt

Method

  1. Sprinkle the grated courgettes lightly with salt in a colander. Toss them gently then leave to drain over a sink or bowl for 10 minutes. Rinse with cold water and drain thoroughly.
  2. Mix the courgette with the onions, feta and herbs. Taste to check the seasoning, then add the flour, baking powder and eggs. Mix together thoroughly: it will be a fairly wet dough, but should be firm enough to hold together if you pick up a spoonful and let it slide off back into the bowl. Add a little more flour if necessary.
  3. Heat oil for deep-frying until shimmering and a cube of day-old bread sizzles and browns in 30 seconds. Turn the heat down to medium. Using a dessert spoon carefully drop scoops of the mixture into the hot oil. Do this in batches. Cook for 11/2 minutes until golden brown and cooked through. You should be able to make 15–16 fritters. Remove with a slotted spoon and drain on paper towels.
  4. If you prefer to shallow-fry the fritters, shape the mix into flat patties and cook in about 1 cm hot vegetable oil. Allow them to fully brown before flipping them over, otherwise they will fall apart. Serve hot.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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