Turkish · Dinner
Crispy Herb Zucchini Fritters
Kabak Mucver
Aegean grated courgette fritters bound with feta, dill, parsley, and mint, fried golden on both sides and served with garlic-yogurt dipping sauce, lemon wedges, and a small rocket salad.
$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
32gFat
38gCarbs
5gSugar
3gFiber
680mgSodium
105mgChol
Goes well with
French SancerreFrench Sancerre — A refreshing pairing f...
local
Sevilen Plus FumeSevilen Plus Fume — A refreshing pairing...
international
Instructions
1
Prep
Grate 600g courgette on coarse side, toss with 1 tsp salt, rest 10 minutes in a sieve, squeeze hard to remove liquid. Crumble 120g feta, chop 20g dill, 20g parsley, 10g mint, grate 120g onion and squeeze dry. Grate 2 garlic cloves. Whisk 4 eggs in a wide bowl.
2
Build
Fold courgette, feta, 120g flour, herbs, onion, 0.5 tsp pepper, and 1 tsp pul biber into eggs until just combined into a thick spoonable batter that holds its shape.
3
Fry
Heat 120ml sunflower oil in a wide skillet over medium heat 2 minutes until shimmering. Drop heaped tablespoons of batter, flatten gently, fry 3 minutes per side over medium until deeply golden and set. Lift onto paper towel to drain.
4
Finish
Whisk 240g yogurt with grated garlic, pinch of salt, and squeeze of lemon 30 seconds until smooth. Toss 60g arugula with 10ml olive oil and lemon juice.
5
Plate
Pile fritters on a warm plate, dollop garlic-yogurt to one side, lay arugula alongside, finish with generous lemon squeeze and scatter of remaining herbs.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) zucchini
- 1 tsp fine sea salt
- 120g (4.2 oz) feta cheese
- 120g (4.2 oz) plain flour
- 4 large eggs
- 20g (small handful) fresh dill
- 20g (small handful) flat-leaf parsley
- 10g (small handful) fresh mint
- 120g (4.2 oz) yellow onion
- 0.5 tsp ground black pepper
- 1 tsp pul biber Aleppo flakes
- 120ml (1/2 cup) sunflower oil
- 240g (8.5 oz) plain whole-milk yogurt
- 2 garlic cloves
- 1 lemon
- 60g (2.1 oz) baby arugula
- 10ml (2 tsp) extra-virgin olive oil