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Aunt Hazel's Kitchen

Courgette Fritters (Kabak Mücveri).

Crispy courgette fritters with white cheese and fresh dill — the jewel of summer meze served with garlicky yoghurt.

Time
15 min prep + 20 min cooking
Serves
4–6 people (about 20 fritters)
Season
Summer
Difficulty
Easy

The Story

Mücver are Anatolia's little jewels — crisp fritters born of humble ingredients, made when courgettes are at their summer peak. My grandmother would bring a plate straight from the pan to the table, paired with cool yoghurt swirled with a touch of butter. Perfection, as it turns out, asks very little.

Courgette mücver is the best half-hour you will spend in the kitchen all summer.

Instructions

5 Steps

  1. Grate the courgettes, salt generously and leave for 10 minutes. Squeeze out all excess moisture using a clean kitchen towel.

  2. Combine the grated courgette, eggs, crumbled cheese, dill and flour in a large bowl.

  3. Season with pepper (taste before adding salt — the cheese is already salty).

  4. Heat olive oil in a frying pan. Drop spoonfuls of the mixture into the pan and fry each side for 3–4 minutes until golden.

  5. Transfer to kitchen paper. Serve with plain or garlic yoghurt.

Hazel's Note

Squeezing out every last drop of moisture from the courgettes is crucial — too much liquid and the batter will be loose and hard to shape. Go easy on salt because the cheese does the heavy lifting. A garlicky yoghurt dip alongside is non-negotiable.

Appetizers · Summer · Easy · kabak · meze · vejetaryen · yaz

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