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Gluten-Free Turkish Zucchini Fritters (Kabak Mücver)

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“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.”
READY IN:
50mins
SERVES:
3
YIELD:
6 pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Shred zucchini and set aside.
  2. In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
  3. Squeeze water out of the shredded zucchini.
  4. In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
  5. Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
  6. 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.
  7. Infuse love and serve with the yogurt sauce.

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