Almost Turkish Recipes

Baked Vegetable Fritters (Fırında Sebzeli Mücver)



























Mücver is usually made with zucchini and then fried, however it is way lighter to bake it in these hot and humid summer days. This is a modified recipe that uses not only zucchini but also potato and carrot. If you have other vegetables in mind like spinach, leek, etc., you can add them, too.




























1 zucchini, grated
1 potato, grated
1 carrot, grated
3 spring green onions, chopped
1 green or red pepper, finely chopped
1/3 cup flat leaf parsley, chopped
1/3 cup fresh dill, chopped
1/4 cup fresh mint or basil, chopped
2 eggs
1/2 or 1/3 cup white cheese or feta, crumbled
1/3 cup, pitted 'real' black olives, chopped
2-3 tbsp olive oil
1/3 - 1/2 cup flour
2 tsp baking powder
sesame or nigella seeds




























-Heat oil in a pan. Add first pepper, then carrot, then potato, and finally zucchini. Sautee until wilted, but not totally cooked.
-Transfer this mix in a bowl and let it cool down.
-Add green onion, parsley, dill, mint, eggs, cheese, olives, baking powder, and flour.
-Pour the mixture in a greased oven safe dish. Make sure the mix is not thicker than 1.5 inches in the dish.
-Sprinkle sesame or nigella seeds on top. You can also decorate it with sliced canned olives.
-Bake in a preheated oven at 400F for ~1 hour or until it gets golden brown on top or on the sides. Check with a clean knife or a wooden toothpick/skewer.

You can serve baked vegetable fritters as a side dish with dinner, with afternoon tea, or for breakfast.

10 comments:

  1. This is awesome, Burcu. I will use it foe my lunch box!!

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  2. Sounds really good. Would Greek olives be ok to use?

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  3. Greek olives would be fantastic!

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  4. Love the baking idea. That way so save calories yet don't sacrifice flavor.

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  5. Sarah8:01 AM

    Hi Burcu,

    I made this today and the flavour is incredible, however, although the mucver was set on top (and nice and golden) it was soggy and fell apart underneath... I covered it and baked it for a good hour and a half so I don't think that's it...

    Do you think more eggs and flour might make it hold so it would be dry and sliceable? What do you suggest?

    Thanks!

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  6. Hi Sarah, sorry 't turned out soggy underneath. I just made this again 2 days ago and was fine. I'm thinking it might be because of a juicier zucchini. In that case you can definitely add more flour, even double it. It wouldn't make it dry or unsliceable.

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  7. Burcu, you have a lovely blog!
    I just made this and it is great. Altough next time I won't fry my veggies in advance as they were slightly overcooked.
    Thanks for the great recepe. Marlous

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  8. good recepie i love it and invite you to my blog http://naobiad.blogspot.com

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  9. Anonymous5:24 AM

    Thankyou for sharing this and for sharing this very benefical and good website. Thanks

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  10. Anonymous12:54 PM

    Ηello all :) I love your blog Burcu. It teaches me how much in common our people have [turks and greeks] :)

    For those of you that had problems with sogginess I suggest this, salt the zucchini lightly [and all other vegetables by all means but especially the zucchini] and leave it in a strainer for *at least* three hours to drain, then when ready to use squeeeeeze the life out of it so it is as dry as possible. Furthermore flour the baking vessel. I also tend to add a bit of panko breacrumbs in the top and bottom of this. Lastly, I bake this for about an hour and a half the last half being in the bottom of the oven [with a watchful eye/nose to prevent burning].

    Post Script: I am prone to using any and all herbs I can find in my garden, this includes but is not limited to : thyme, oregano, basil, spearmint [very important!] , dill, marjoram, rosemary. Really the sky and your imagination is the limit with this dish.

    Happy eating and cooking everyone!

    Denise

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