Mucver is a traditional Turkish appetizer made with zucchini. There are plenty of variations in style; some taste deep fried like vegetable fritters, while others are more eggy. I have a pretty strong preference for the eggy version myself, so that’s what these are. They taste almost like an omelette and I will happily eat them for breakfast, lunch, or dinner.
Traditional mucver are made with dill and parsley, herbs that are delicious in the recipe, but I often don’t have on hand, so I’ve left them out.
This recipes serves 1-2 people, but can very easily be doubled.
- 1 large zucchini, grated (using a box grater on its largest side)
- 1 tsp. salt
- 1/2 medium onion, chopped
- 1 small clove of garlic, minced
- 2 large eggs
- 1/4 c. feta cheese
- 2 Tbsp. flour (all purpose or whole wheat)*
- 7 Tbsp. Olive oil
Place the grated zucchini in a fine mesh collander and toss with the salt. Place over a bowl and allow to drain for 10 minutes. The salt will pull moisture out of the zucchini, helping to dry it out. After the 10 minutes are up, squeeze the zucchini to get rid of additional excess liquid and set aside.
While the zucchini is draining, add 1 Tbsp. olive oil to a frying pan and sauté the onion until soft. Set aside.
In a medium bowl, beat the eggs, then mix in zucchini, garlic, onions, feta, and flour. Combine until the flour is fully mixed in.
Heat 3 Tbsp. in the frying pan on medium heat. Pour half the mixture into the pan, spreading so it is approximately 1/4 inch thick. (I tend to make two larger pancakes, but the recipe could also make 4-6 smaller ones.) Cook 3-5 minutes per side, until they just start to brown. Serve warm.
*Mucver can easily be made gluten free by replacing the flour with corn starch. It works just as well.