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A close-up of a golden-brown mukver fritter with crispy edges, held by a metal spatula above a dark, blurred background.
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Vegan Mücver Recipe

These Turkish zucchini fritters come out of the pan hot, crispy, and immediately disappear with a whisper of mint garlic yogurt. Not sure who is eating them faster, you or the people you made them for. Probably you, I’d guess.
Prep Time12 minutes
Cook Time20 minutes
Resting Time:20 minutes
Total Time52 minutes
Course: Sides
Cuisine: Turkish
Diet: Vegan, Vegetarian
Servings: 24 Fritters
Calories: 91kcal
Author: Adam Sobel
Cost: $8.50

Equipment

Ingredients

For the Mukver:

  • 4 cups zucchini grated
  • 1 ¼ teaspoons salt or to taste
  • 2 tablespoons yellow flax meal
  • 3 tablespoons water
  • 4 teaspoons lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 4 scallions thinly sliced
  • 5 teaspoons garlic minced
  • ¼ cup dill chopped
  • ½ cup parsley chopped
  • ¼ cup mint chopped
  • 1 cup vegan feta crumbled
  • ½ teaspoon black pepper
  • ½ cup canola oil or sunflower oil (for frying)

For The Optional Garlic Yogurt:

Instructions

  • Grate the zucchini into a large bowl and toss with the 1 teaspoon salt. Let it sit for 15 minutes so the salt draws out the moisture.
  • Meanwhile, stir together the ground flaxseed, water, and lemon juice in a small bowl. Let it sit for 5 minutes, until thickened and gel-like.
  • Transfer the salted zucchini to a fine-mesh strainer and press firmly with your hands to squeeze out as much liquid as possible. The drier it is, the better your fritters will hold together.
  • Return the zucchini to the large bowl and add the flax mixture, all-purpose flour, baking powder, scallions, garlic, dill, mint, vegan feta, and black pepper. Stir until just combined into a thick, messy batter. Taste and adjust salt as you like.
  • Heat the oil in a large skillet or dutch oven over medium-high heat. After 90 seconds when the oil is hot, working in batches, drop 2-3 tablespoon dollops of the batter into the skillet, flattening each slightly with the back of a spoon. Don't overcrowd the pan. Fry for 3 to 4 minutes per side, until deep golden brown and crisp at the edges. Adjust the heat down if they're browning too fast before cooking through.
  • Transfer the fritters to a wire rack suspended over a baking pan to drain and cool slightly. Repeat with the remaining batter, adding more oil to the skillet as needed.
  • For the optional yogurt dipping sauce, mix together the yogurt, lemon juice, garlic, dried mint, salt and olive oil in a small bowl using the tines of a fork.
  • Serve the mukver warm with garlic yogurt on the side, optionally with a squeeze of lemon juice or chopped fresh parsley.

Notes

🧂 Salt and Pressure
Don't skip ahead on the 15-minute salt sit. Zucchini looks solid but it's mostly water hiding out, waiting for its moment.
💪 Squeeze The Living Daylights Out Of It
A quick pat down isn't enough here. Wring the zucchini out in a clean kitchen towel and keep going long after it feels done, since there's always more liquid left than you'd guess.

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 225mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 174IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg