Gluten-Free Turkish Zucchini Fritters (Kabak Mücver) Recipe
I suggest placing the cooked fritters in the oven at 200ºF/100ºC to keep them warm while cooking the second batch. If you have a lot of zucchini, please double the ingredients. They can be easily heated in an oven toaster or oven. If you don’t want to bother making the yogurt sauce, I think you can eat fritters plain or with gluten-free ketchup. For more heatlhy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Ingredients
Yogurt sauce
- 1 cup plain yogurt (regular or Greek cowàs milk yogurt or non-dairy regular or Greek yogurt)
- 1/4 cup cucumber, finely diced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lime juice (from a 1/2 lime)
- 1 garlic clove, grated (optional)
- salt
- pepper
Zucchini Fritters
- 2 1/2 cups zucchini
- 4 tablespoons green onions, chopped
- 2 tablespoons fresh dill, chopped
- 2 eggs
- 4 tablespoons gluten-free flour or 4 tablespoons rice flour
- 1/2 teaspoon salt
- 3 ounces feta cheese, crumbled (I used goat milk feta cheese.)
- oil (for cooking)
Instructions
- Shred zucchini and set aside.
- In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
- Squeeze water out of the shredded zucchini.
- In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
- Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
- Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.
- Infuse love and serve with the yogurt sauce.
Add Your Own Notes
Nutrition
Serving: 272gCalories: 200kcalCarbohydrates: 9.9gProtein: 12.8gFat: 12.6gSaturated Fat: 7.3gCholesterol: 161.4mgSodium: 818.7mgFiber: 1.3gSugar: 8.2g
Tried this recipe?Let us know how it was!