The Pioneer Woman Tasty Kitchen
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Mucver (Zucchini Fritters)

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Level: Easy

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Description

Herb-loaded, Turkish way of preparing zucchini fritters.

Ingredients

  • 3  Medium Sized Zucchini, Grated
  • 1 cup Fresh Dill, Finely Chopped
  • ½ cups Fresh Parsley, Finely Chopped
  • 1 cup Chopped Fresh Mint
  • 3  Spring Onions, Thinly Sliced
  • 7 ounces, weight Feta Cheese, Crumbled
  • 3  Medium Eggs, Lightly Beaten
  • ¼ teaspoons Freshly Ground Black Pepper
  • 1 teaspoon Salt Plus Extra For Sprinkling On The Zucchini
  • ½ cups All-purpose Flour
  • Vegetable Oil, For Friying

Preparation

1. Place the grated zucchini in a strainer over a large bowl. Toss it with a dash of salt and set aside for 1 hour. Then squeeze the zucchini in a clean kitchen towel to extract excess moisture.

2. Transfer zucchini to a large bowl. First stir in herbs, onions and feta cheese. Add eggs, salt, pepper and flour and mix until evenly combined.

3. Heat vegetable oil in a large heavy-bottomed frying pan over medium-high heat. Meanwhile, line a large plate with paper towels to drain excess oil when they are done.

4. Carefully drop a heaped tablespoon of zucchini mixture into the pan; repeat, spacing fritters a few inches apart. Pat them down so they become flat.

5. Fry until golden brown on both sides. With a slotted spoon transfer patties to the plate. Repeat with remaining zucchini.

6. Serve cold or at room temperature with sour cream.

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