SIDE DISH: Mücver (Veggie Fritters)
Savory zucchini & carrot pancakes, anyone? Let's do it. Technically more like a "fritter" because we lightly fry them, the beauty of this recipe is that it incorporates some of our favorite "tricks of the trade" in spice cooking - blending herbs, garlicy yogurt, and heating spices! At first glance, it might seem intimidating, but it's actually very easy. Don't believe us? Check out our DEMO on IGTV! From our Instagram profile (@spiceandtulips), click on the TV icon.
Prep Ahead Time: About 10 minutes
Cooking Time: Less than 25 minutes
Step 1: The Fritters
(veggies + dairy)
2-3 medium zucchinis, grated
1 carrot, grated
3 eggs, beaten
Optional: 1/4 cup feta cheese crumbles
(herbs & onions)
2 TBSP fresh dill, chopped (optional)
2 TBSP fresh parsley, chopped
6-7 green onions, thinly sliced
½ shallot, minced
1 whole lemon zest
Optional: 1 TBSP fresh mint, chopped
(dry ingredients; ok to premix and have ready for class)
⅓ cup flour
½ tsp baking powder
1 tsp sea salt
½ tsp black peppercorns
1 TBSP Spice & Tulips Olive Oil Dipping Blend or Byzantine Blend
(for frying)
4 TBSP avocado oil (or other vegetable oil)
Step 2: The Garlic Yogurt Sauce
2 cups plain yogurt
2-3 garlic cloves
1 tsp sea salt
mortar & pestle (or garlic crusher), to mash the garlic
(optional) jar with cap to shake and mix well
Step 3: The Finishing Drizzle
½ to 1 TBSP butter
1 tsp EVOO
½ tsp Smoked Hot Paprika
Small frying pan (or small sauce pan)
Step 4: The Finishing Touch!
(optional) Marash or Urfa Pepper
LET'S BEGIN!
Step 1: The Fritters
Combine veggies and eggs (+ cheese, if using) in medium bowl. Add "herbs and onions" ingredients and fold together. Blend dry ingredients and add to veggie mixture to form a flavorful batter. Heat oil in large frying pan over MEDIUM heat. Once hot, reduce heat to MEDIUM-LOW and pour 2 tablespoonfuls of batter per pancake into the pan. Fry each pancake for 3 minutes on each side, or until golden brown. Check middle to be sure cooked through.
While fritters are frying, prepare the garlic yogurt sauce…
Step 2: The Garlic Yogurt Sauce
Using a mortar & pestle (or garlic crusher), crush the garlic cloves into a smooth paste combining the salt together with the garlic. Add salted garlic to the yogurt and mix well. If you have a jar, put garlic yogurt mixture inside, cap tightly on, and shake well.
As fritters are ready, transfer to a paper towel to soak up any extra oil. Then layer them onto your serving platter. Pour garlic yogurt sauce over the fritters. Now it’s time to prepare the finishing drizzle…
Step 3: The Finishing Drizzle
Put butter and EVOO in a small frying pan (or saucer pan) over low heat. When butter starts bubbling, add your paprika and heat for about 15 seconds. It will be very fragrant! Remove from heat and immediately, but slowly, drizzle over the top of your yogurt-dressed veggie fritters.
Once individually plated, it's time to add one last treat...
Step 4: The Finishing Touch!
Sprinkle a few pinches of Marash (or Urfa) Chile over the top.
And now, dig in! Surprisingly light and satisfying, you can enjoy these by themselves, alongside salad greens, roasted potatoes, sautéed broccoli, corn on the cob, or as the patties for a vegetarian burger (see below).
RECIPE NOTES:
FRITTER BURGERS are one way to use this recipe as a main dish. All you need are burger buns and arugula leaves dressed with lemon juice and olive oil, and if you like tomatoes and feta cheese, add them in... positively delicious!
GARLIC YOGURT SAUCE is amazing over meat dishes, or meat substitutes, roasted vegetables, burgers, burritos (in place of sour cream), or - crazy as it sounds - even plain spaghetti noodles. Once the sauce is prepared, it will keep in the refrigerator for up to 5 days. Experiment with other savory dishes throughout the week!
Here are two other side dishes with Garlic Yogurt Sauce:
