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These fritters are all about that delicate courgette flavour and use little other ingredients. Seasoned with a little fresh parsley, spring onions with hints of paprika and lemon zest. Can be eaten warm of cool with garlic yoghurt. 

 Original recipe post from July 2018 updated with new pictures June 2020.

Courgette fritters on white rectangle plate and yellow napkin

 

There's no doubt about it summer has come a-knocking.

The temperatures are steadily climbing and all the seedlings we've planted when the first sign of spring was out are starting to produce food big enough to pick and devour.

This year courgette has been the first to be picked and so we're excitedly rushing to the kitchen to make our first Kabak mücver of the year.

 

In the winter we love making Karnabahar Mücver - Cauliflower Fritters With Cheese & Nutmeg but come summertime it's all about those delightful green squashes. 

I like mine with lemon zest and paprika, not too much I want it to be all about the courgette plus the flowers too they don't go to waste and offer fun yellow & orange splash to the mix.

Freshly picked small courgettes are perfect for fritters, minimum seeds, firm flesh and not to much water and always in season! If you cant get small ones to substitute for big but you may find you have to squeeze out any excess water. 

  

 

Turkish Courgette Fritters With Lemon Kabak Mücver

These fritters are all about that delicate courgette flavour and use little other ingredients. Seasoned with a little fresh parsley, spring onions with hints of paprika and lemon zest. Can be eaten warm but especially good served cool with minted garlic yoghurt.

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Category: Vegetable based dishes 'Zeytinyağlılar'
Seasons
Cuisine Type Turkish

Ingredients

Turkish courgette fritters

5 Small Courgettes
2 Spring onions
Handful of parsley
1/2 Lemon zest
50 Grams Flour (1 'Çay' glass) Plus extra
1/4 Teaspoon Paprika
1/4 Teaspoon Black pepper
2 Medium Eggs

Turkish Courgette Fritters With Lemon Kabak Mücver Directions

  1. Wash and grate the courgettes including the skin into a large bowl.
  2. Chop finely the spring onions and parsley and lemon zest and mix into the courgettes.
  3. In a separate bowl whisk the eggs and sift in the flour.
  4. Add the spices and fold together.
  5. Combine the two mixtures, the mix will a little wet but should not be so wet that water can be seen at the bottom of the bowl. If required add a little more flour.
  6. Heat a little oil in a wide frying pan, the fritters do not need to much oil but enough to stop them sticking.
    Use a large spoon to place a portion of the mixture into the hot oil and use the back of the spoon to flatten it out.
  7. Cook for a few minutes until browned on one side.
  8. Flip and repeat for the other side.
  9. Remove from the pan and place on a to a sheet of kitchen paper to drain any excess oil.
  10. Cook in batches and add oil to pan between batches as required.
  11. Serve at room temperature with garlic yoghurt.

Recipe notes

Freshly picked, ın season, small courgettes are perfect for fritters they have very little or small seeds and are firmer. If you have only large courgettes available to you you may need to squeeze excess water out before mixing with the other ingredients. 

Lemon zest can be committed if preferred

 

 

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