Baked Mücver Courgette Feta Bake Recipes

MüCVER

Steps:

• Place the grated squash in cheesecloth and wring out well.
• In a large bowl, beat the eggs and add all the other ingredients (except the vegetable oil).
• In a frying pan, heat a large quantity of oil and, once it is hot, add small portions of the mixture to it using two tablespoons.
• Fry on both sides over medium to high heat so that the fritters are evenly browned. To do this, grasp the pan by the handle, and make slight rotary movements of the wrist so that the hot oil covers all the edges of the donuts and the top, and thus the cooking is uniform.
• Using a skimmer, remove the mücver from the oil and place in a dish lined with paper towel.
• Serve hot or warm with a yogurt sauce.

MUCVER (ZUCCHINI FRITTERS)

Steps:

• Gather the ingredients.
• Grate zucchini and place in cheesecloth or absorbent paper towels. Squeeze out excess water. Place zucchini in a large bowl and add carrots and onions and toss gently.
• Add dill weed, feta, flour, and eggs. Mix well. The mixture will become a thick batter.
• Heat 1/2 cup olive oil in a frying pan. Pour 2 tablespoons of batter for each fritter. Fry on each side until golden brown.
• Drain fritters on paper towels and serve immediately.
• Enjoy.

BAKED MüCVER (COURGETTE & FETA BAKE)

Steps:

• Heat the oven to 200C/180C fan/gas 6. Coarsely grate the courgettes into a clean tea towel, wrap and squeeze out all of the excess liquid. Tip into a colander then set aside to drain completely. Meanwhile, tip all of the remaining ingredients into a large bowl. Add the drained, grated courgettes, season and mix.
• Line a roughly 25-26cm round ovenproof dish or cake tin with baking parchment and drizzle with the extra olive oil to cover the surface. Heat the dish in the oven for 5 mins.
• Carefully remove the dish from the oven and pour the courgette mixture over the hot oil (this will ensure the mixture browns on the bottom). Sprinkle with the extra sesame and nigella seeds and bake for 35 mins until golden brown on top. Leave to rest for at least 20 mins before serving scattered with more dill.