Vegan Mücver (Zucchini Fritters) with Dill and Spicy Yogurt Dip

Ingredients

• 2 medium Zucchini, grated
• 1/2 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1/2 medium Onion, finely chopped
• 1/4 cup Fresh dill, chopped
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/2 cup Olive oil, for frying
• 1 cup Plant-based yogurt
• 1 clove Garlic, minced
• 1/2 teaspoon Red pepper flakes

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

Instructions

1. 1Grate the 2 medium zucchini and place the grated zucchini in a clean kitchen towel or a fine-mesh sieve. Firmly squeeze out as much excess moisture as possible from the grated zucchini, then set it aside.
2. 2In a large mixing bowl, combine the squeezed grated zucchini, 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1/2 medium finely chopped onion, 1/4 cup chopped fresh dill, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix all ingredients thoroughly with a spoon or your hands until a cohesive batter forms.
3. 3In a small bowl, combine the 1 cup plant-based yogurt, 1 minced clove of garlic, and 1/2 teaspoon red pepper flakes. Stir well until all ingredients are evenly distributed, then set the dip aside.
4. 4Place a large, heavy-bottomed pan (such as a 30.48 cm cast iron skillet or a non-stick pan) over medium heat. Add the 1/2 cup olive oil to the pan and heat it until it shimmers slightly and a small drop of batter sizzles immediately upon contact, reaching approximately 175°C.
5. 5Once the oil is hot, carefully drop rounded tablespoonfuls of the zucchini batter into the pan, leaving some space between each fritter to avoid overcrowding. Fry the fritters for 3 to 4 minutes on the first side, until they are golden brown and crispy.
6. 6Using a spatula, carefully flip each fritter and continue to fry for another 3 to 4 minutes on the second side, until they are also golden brown and crispy. Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil, then repeat with the remaining batter, adding more olive oil if needed to maintain the 1/2 cup amount for frying.
7. 7Serve the zucchini fritters immediately while they are hot and crispy, accompanied by the prepared spicy plant-based yogurt dip.

Related Guides