Mücver is, if you ask me, "the" zucchini dish. It is usually deep fried and served with yogurt, garlicy yogurt. However, in our house mücver is always baked, because it is healthier and lighter. We have oven baked zucchini fritter as a snack for afternoon tea-time or sometimes for dinner with salad on the side. We love it with plain yogurt. The recipe is my mom's.
2-3 medium size zucchinis, grated (3 cups approximately)
3 eggs
1/2 cup white cheese/ feta
1/3 or 1/4 cup fresh mint, chopped or 3 tbsp dried mint flakes
1/2 bunch parsley, chopped
1/3 cup dill, chopped
2-3 green onions, chopped
2 tsp baking powder
1/4 cup oil (sunflower, canola, corn, olive oil, etc)
~1 1/2 to 2 cups of flour
1 tbsp ground pepper or less
1 tbsp crushed pepper flakes (if you like it spicy)
salt (how much salt you need depends on how salty white cheese is)
-Put all the ingredients in a bowl and mix well.
-Pour the mix in a greased oven pan.
-Bake in a preheated oven at 380F for approximately an hour. Check with a knife to see if it's done.
-It's good with yogurt on the side.
optional: sprinkle 1/2 to 1 cup of grated cheese (mozzarella, cheddar, etc) on top 5 minutes before it's done.
Oven baked zucchini fritters is my contribution to Weekend Herb Blogging that was founded by Kalyn and is hosted by Vani of Batasari this week.
