golden zucchini and dill fritters with visible green flecks on a Turkish floral platter.

Last updated: 18 October 2026

Zucchini Fritters

Name: Zucchini Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Turkish
Ingredients: 1 lb Medium zucchini, ends trimmed; ½ tsp Table salt; 2 Eggs (large); ½ cup (60 g) Flour (plain), plus a little extra only if the test fritter needs it; 3 oz Cheese (white brined or feta), crumbled; 15 g Dill (fresh), chopped; 40 g Medium spring onions, finely sliced; Sunflower oil, enough for a shallow frying layer, as needed

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Kabak Mücveri

Kabak mücveri turns grated zucchini, white cheese and dill into small, golden pan-fried fritters.

Prep: 20 min
Cook: 20 min
Rest: 0
Total: 40 min
Servings: 4

Ingredients

1 lb Medium zucchini, ends trimmed
½ tsp Table salt
2 Eggs (large)
½ cup (60 g) Flour (plain), plus a little extra only if the test fritter needs it
3 oz Cheese (white brined or feta), crumbled
15 g Dill (fresh), chopped
40 g Medium spring onions, finely sliced
Sunflower oil, enough for a shallow frying layer, as needed

Equipment

Use a 10–11-inch frying pan and a draining rack or kitchen paper. Leave space between four small fritters; use fewer if your pan is smaller.

Method

Coarsely grate the zucchini. Toss with the salt and leave in a colander for 10 minutes, then squeeze firmly in a clean cloth. Discard the expressed liquid.
Püf noktası · Kitchen tip
- Moisture Control
  Squeeze excess water from grated vegetables
  Remove excess liquid before mixing vegetables into a filling or batter that needs to hold its shape.
Beat the eggs with the flour. Fold in the squeezed zucchini, cheese, dill and spring onions. The mixture should mound on a spoon rather than run; check the first test fritter in the next step before cooking a full batch.
Heat a shallow oil layer in a wide frying pan over medium heat. First fry one small test fritter. If it spreads too thinly, fold a little extra plain flour into the remaining batter and test again, stopping when a mound holds. Then spoon in up to four heaped-tablespoon mounds and flatten to 2 ½ inches wide and ⅜ inch thick. Fry 3 minutes per side, until golden and fully set in the center; lower the heat if browning too quickly.
Drain on a rack or kitchen paper. Cook the remaining batter in further batches, adding oil as needed. Check the thickest fritter has no wet egg or flour batter before serving warm.

Cooking guidance

Squeeze zucchini before mixing it with egg and flour. Once mixed, fry one small test fritter. If it runs flat, fold in a little more plain flour and test again, stopping when a mound holds; too much makes dense fritters.

Use a heaped tablespoon of batter per fritter, flattening to 2 ½ inches wide and no more than ⅜ inch thick. If the outside browns before the center sets, reduce the heat and allow more time.

Keep the same size and spacing when scaling up. More batter means more batches, not larger, thicker fritters.

Storage & serving

Refrigerate promptly in a covered shallow container at 40°F or below. Do not leave out for more than 2 hours, or 1 hour above 90°F. Use within 2–3 days. Reheat the portion needed to 165°F throughout. Refrigerate cooked fritters separately from yogurt accompaniments. Reheat in a single layer; the crust may soften.