Baked Zucchini Fritters (Mucver) with Preserved Lemon-Yogurt Sauce
Zucchini fritters or Mucver are a Turkish specialty. I always enjoy them but they are usually fried so I was happy to come up with this tasty baked recipe. Just make sure that if zucchini mixture is too soft, just to add more flour. Once the zucchini is a strong mixture to create solid (not loose) fritters, baking creates a just right, slightly soft consistency. I absolutely love the sauce of preserved lemon and yogurt. Preserved lemons are a Moroccan delicacy and are lemons fermented in brine water. The lemons end up tasting not soury like a usual lemon but a pungent, tart flavor that gives such a kick to whatever you use it on and is super tasty. I love this overall dish and hopefully you can try this healthful masterpiece soon too. 4-5 zucchinis, grated 6 tbsp flour (alternatively you can use bread crumbs) 2-3 spring onions, finely chopped 1 egg 1 cup of sheep's milk feta cheese, crumbled 1 tablespoon of chopped fresh dill 1 tablespoon of chopped fresh parsley 1 tablespoon of dried mint 1 tablespoon of olive oil 1 teaspoon of paprika Pepper (no salt since feta cheese as enough salt)
Sauce: 2 cups organic yogurt 1 whole preserved lemon
1) Grate the zucchini (takes a while but worth it!) Drain the grated zucchini to remover water content and mix it with all the other ingredients in a bowl. 2) Place parchment paper on your oven tray. Take scoops of the mixture and put them on the tray and flatten a touch thinner than a pancake 3) Bake them in the preheated oven for about 20-25 minutes. Let them cool for 5 minutes. 4) Gently take them out of the tray to plates for serving. 5) Wash the preserved lemon over a running faucet to remove as much of the salty water as possible on it from the brine. Then in a food processor mix the yogurt with preserved lemon. 6) Serve the zucchini fritter hot with the preserved lemon-yogurt sauce.