Mücver

Ingredients

• Zucchini, grated -- 1 pound
• Kosher or sea salt -- 2 teaspoons
• All-purpose flour -- 1 cup
• Eggs, beaten -- 4
• Scallions, finely chopped -- 4 to 6
• Fresh dill, chopped -- 1/2 bunch
• Fresh parsley, chopped -- 1/2 bunch
• Feta, crumbled -- 1/2 cup
• Salt and pepper -- to taste
• Olive oil -- for pan frying

Method

1. Grate the zucchini into a bowl and toss it with the salt. Set aside to rest for about 30 minutes. Then put the zucchini into a colander and squeeze out any excess liquid.
2. Rinse out the bowl and add the flour and eggs. Beat until smooth, then stir in the grated zucchini, scallions, dill, parsley, feta and salt and pepper to taste.
3. Heat about 1/4 inch of olive oil in a large skillet over medium-high flame until it begins to shimmer. Working in batches, drop about 1/4 cup of the batter into the hot oil and flatten out to form patties. Repeat with enough of the batter to fill the skillet without overcrowding.
4. Fry the mücver until browned on the bottom, 3 to 4 minutes, then flip and brown on the second side. Remove to a plate lined with paper towels and hold in a warm oven as you finish the rest of the fritters.
5. Serve warm or at room temperature with cacik yogurt sauce (see tzatziki recipe variations).

Mücver Variations

• Baking the mücver: Heat oven to 400 degrees F. Lightly grease a baking sheet with olive oil. Drop 1/4 cups of the batter evenly onto the sheet and smooth them out into little patties. Bake until browned on the bottom, about 8 minutes, then flip and brown on the other side, another 6 or 7 minutes.
• Other additions: Add one or two grated carrots to the batter. Add some chopped fresh mint. For a touch of heat, add a good dash of red pepper flakes or cayenne pepper.