Zucchini Fritters (Mücver)

Although I gave different versions of mücver recipes so far, I haven't posted "the" mücver recipe. In Turkey mücver is usually made after stuffing zucchinis, using the carvings. But it is a delicious dish on its own featuring all the fresh herbes of summer.

















5-6 small firm zucchinis, grated or left over zucchini carvings from stuffed zucchinis (makes ~4 cups)
3 eggs
1/3 cup chopped flat leaf parsley
1/3 cup chopped fresh dill
2-3 tbsp or 1/4 cup chopped fresh mint (depending on how much you like mint)
3-4 green onions, finely chopped
1 cup white cheese/feta
1 tbsp paprika
salt
black pepper
~1 1/2 cup flour
1/2 cup olive oil for frying

-Put grated zucchini in a colander. Sprinkle with salt and let drain for 10 minutes. Squeeze and place in a bowl.
-Mix well all the ingredients except for flour and frying oil.
-Add flour in slowly and mix well.
-Heat oil in a frying pan. On medium drop scoops of mücver mixture in hot oil. Make sure they don't touch.
-Fry them on each side until golden brown, 4-5 minutes.
-Drain excessive oil by placing fritters on paper towels.
-Serve with plain yogurt or garlicy yogurt sauce. For garlicy yogurt sauce beat every 1 cup of yogurt with 1 clove of minced garlic.

Stuffed Zucchinis with Ground Meat (Etli Kabak Dolması)

I was surprised to see that I haven't posted this recipe before, since it's one of my favorite summer time dolma dishes. Now that zucchinis are everywhere, especially round zucchinis that are perfect for stuffing, it's time to stuff zucchinis.




























makes 12 zucchini dolmas

12 round zucchinis or 6 thickish zuchinis
~1 lb ground meat (preferably beef)
2 onions, finely chopped
1/2 cup rice
1/4 cup olive oil
salt
1-2 tsp black pepper
1 cup finely chopped flat leaf parsley
1/2 cup chopped fresh dill
2 tomatoes, grated
2 tomatoes, sliced
1 1/2 cup hot water

-If you're using globe zucchinis, wash them, cut tops off, and carve out each carefully. If you're using regular zucchinis, wash them, cut them in half and carve out each half carefully. Save the carvings for dishes such as Baked Zucchini Fritters or Baked Vegetable Fritters
-Slightly salt inside of all and set aside.
-In a bowl mix well ground meat, onion, rice, olive oil, parsley, dill, salt, black pepper, and 1 grated tomato.
-Loosely stuff each zucchini with the stuffing half inch to the top and place them in wide pot.
-Cover the tops with a tomato slice. (You can place the globe zucchini tops on tomato slices if you wish)
-Mix 1-2 cup of hot water with the remaining grated tomato and pour on top.
-Let it boil first, then cook on low for 50 minutes to 1 hour.

It goes well with yogurt.