Zucchini pancakes with herbs

2 servings

20 minutes

Zucchini pancakes with herbs are a vibrant dish of Turkish cuisine that combines the tenderness of zucchini with the aroma of fresh herbs and the spiciness of garlic. In Turkey, it is called 'Mücver' and served as an appetizer or light dish, often complemented with thick yogurt or sour cream. Historically, zucchini pancakes became popular due to the vegetable's availability and the recipe's versatility. Their taste is soft, slightly sweet, with refreshing notes of herbs and a rich texture from eggs and flour. These pancakes are convenient to prepare: they fry quickly in a pan to a golden crust while remaining soft inside. They can be served as a standalone dish or as a side to meat and fish. Pancakes are perfect for summer gatherings and festive dinners, bringing warmth and soulfulness of Turkish cuisine to the table.

Energy value per serving

• Calories: 246.7
• Proteins: 14.7g
• Fats: 10.6g
• Carbohydrates: 22g

Ingredients

• Garlic: 1 clove
• Young zucchini: 1 pc
• Green: 1 bunch
• Wheat flour: 2 tbsp
• Chicken egg: 3 pc
• Ground black pepper: to taste
• Salt: to taste
• Sour cream: to taste

Cooking steps

1. Wash the greens (dill or parsley), dry them, and chop finely.

   Required ingredients:

   • Green: 1 bunch

2. Peel and finely chop the garlic.

   Required ingredients:

   • Garlic: 1 clove

3. Crack the eggs into a deep bowl, add a little pepper, and lightly beat with a fork or whisk. Add dill, chopped garlic, and beat the egg mixture lightly again. Wash the zucchini, dry it, and grate it on a coarse grater.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Ground black pepper:  to taste
   • Green: 1 bunch
   • Garlic: 1 clove
   • Young zucchini: 1 piece

4. If the zucchini (zucchini or pattypan) is not young, be sure to cut off the tough outer skin and remove the seeds.

   Required ingredients:

   • Young zucchini: 1 piece

5. Add grated zucchini to the egg mixture and mix. Add flour and mix well again. It's better to salt the zucchini mixture just before frying, otherwise the zucchini will release a lot of juice, and the batter will become runny.

   Required ingredients:

   • Young zucchini: 1 piece
   • Wheat flour: 2 tablespoons
   • Salt:  to taste

6. Spoon the zucchini mixture onto a heated skillet with vegetable oil in small mounds.

   Required ingredients:

   • Sour cream:  to taste

7. Slightly press the pancakes with a spatula or spoon, making them flat and giving them the desired shape. Fry the pancakes over medium heat for 1-2 minutes until golden brown. Flip them, reduce the heat, cover with a lid, and cook for another 3-4 minutes until the bottom is browned.

8. Place the ready pancakes on a paper towel to remove excess oil.

9. Serve the pancakes hot, with sour cream.