👨‍🍳 Zubereitung

1. 1

   Prepare the zucchini: Wash and trim the ends of the zucchini. Coarsely grate the zucchini using a box grater or food processor. Place the grated zucchini in a colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss to combine. Let it sit for 10-15 minutes to draw out excess moisture.

   ⏱️ 15 minutes
2. 2

   Squeeze out moisture: After resting, take handfuls of the grated zucchini and squeeze them firmly over the sink or bowl to remove as much liquid as possible. This step is crucial for crispy fritters. Transfer the squeezed zucchini to a large mixing bowl.

   ⏱️ 5 minutes
3. 3

   Make the batter: To the bowl with the squeezed zucchini, add the crumbled feta cheese, eggs, 4 tablespoons of flour, chopped dill, chopped mint (if using), and freshly ground black pepper. Mix everything together gently until just combined. The mixture should hold its shape loosely; if it seems too wet, add another tablespoon of flour.

   ⏱️ 5 minutes
4. 4

   Form and cook the fritters: Heat 2-3 tablespoons of oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon to form small patties (about 2-3 inches in diameter). Do not overcrowd the pan; cook in batches.

   ⏱️ 8-10 minutes per batch
5. 5

   Fry until golden brown: Cook the fritters for about 3-5 minutes per side, until they are deeply golden brown and crispy. Adjust the heat as needed to prevent burning. Once cooked, remove the fritters from the pan with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   ⏱️ 8-10 minutes per batch
6. 6

   Serve: Repeat step 4 and 5 with the remaining mixture, adding more oil to the pan as needed. Serve the Kabak Mücver warm, traditionally accompanied by a dollop of plain yogurt or a garlic-yogurt sauce.

   ⏱️ 5 minutes