Dairy-Free Mücver (Zucchini Fritters)

Ingredients

• 2 medium Zucchini
• 0.5 medium Onion
• 0.5 cup Flour
• 2 large Eggs
• 0.25 cup Parsley
• 0.25 cup Dill
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Grate the 2 medium zucchini using the large holes of a box grater. Place the grated zucchini in the center of a clean kitchen towel or cheesecloth, gather the edges, and twist firmly to squeeze out as much excess moisture as possible.
2. 2In a large bowl, combine the squeezed grated zucchini, the 0.5 medium onion (finely chopped), the 0.5 cup flour, the 2 large eggs, the 0.25 cup parsley (chopped), the 0.25 cup dill (chopped), the 0.5 teaspoon baking powder, the 0.5 teaspoon salt, and the 0.25 teaspoon black pepper. Stir everything together until just combined. Do not overmix.
3. 3Pour the 0.5 cup vegetable oil into a large non-stick skillet. Heat the oil over medium-high heat until it shimmers, around 175°C.
4. 4Carefully drop rounded tablespoons of the zucchini mixture into the hot oil, being careful not to overcrowd the pan. Gently flatten each fritter slightly with the back of the spoon.
5. 5Fry the fritters for 3 to 4 minutes per side, until they are a deep golden brown and feel firm to the touch. You should hear a gentle sizzle as they cook.
6. 6Using a slotted spoon or spatula, transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil. Let them drain for at least 1 minute.
7. 7Serve the dairy-free mücver warm.

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