Turkish Zucchini Pancakes
Crispy, golden, and brimming with Mediterranean flavors, Turkish Zucchini Pancakes, or "Mücver," are a delightful way to elevate humble vegetables into a savory treat. Made with freshly grated zucchini, crumbled feta cheese, and a vibrant mix of dill, parsley, and green onions, these pancakes are seasoned with touches of garlic, cumin, and black pepper for an aromatic burst in every bite. Lightly fried to a perfect crisp, they remain tender on the inside, making them a versatile dish ideal as an appetizer, side, or light main course. Serve them warm with creamy yogurt for dipping, and enjoy a taste of Turkish cuisine that’s both wholesome and satisfying. Ready in just 40 minutes and perfect for sharing, these easy zucchini pancakes are a delicious addition to your recipe repertoire!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 large eggs
- 5 tablespoons all-purpose flour
- 1 cup (crumbled) feta cheese
- 2 tablespoons (chopped) dill
- 2 tablespoons (chopped) parsley
- 2 stalks (finely chopped) green onions
- 1 clove (minced) garlic
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground cumin
- 4 tablespoons (for frying) olive oil
- 1 cup (optional, for serving) yogurt (plain)
Instructions
Wash the zucchini thoroughly and grate them using the large holes on a box grater. Place the grated zucchini in a clean kitchen towel, wrap it tightly, and squeeze out as much liquid as possible. This step is essential to prevent the pancakes from becoming soggy.
In a large mixing bowl, combine the grated zucchini, eggs, flour, crumbled feta cheese, chopped dill, parsley, and green onions. Add the minced garlic, salt, black pepper, and ground cumin. Mix well until all ingredients are evenly incorporated.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Scoop about 2 tablespoons of the zucchini mixture for each pancake and drop it into the skillet. Flatten the mixture slightly with the back of a spoon to form small patties.
Cook the pancakes for about 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary, adding more olive oil to the skillet as needed.
Transfer the cooked pancakes to a plate lined with paper towels to absorb any excess oil.
Serve the zucchini pancakes warm with plain yogurt on the side for dipping, if desired.
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 537 mg | 179% | |
| Sodium | 11870 mg | 516% | |
| Total Carbohydrate | 115.6 g | 42% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 66.9 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1274 mg | 98% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2560 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
