I’m going to say it straight: I am not a mücver fan.
But lots of people are so I feel it’s appropriate to have a mücver-type recipe on my blog.
They look good, don’t they?
The typical Turkish mücver is a fritter made essentially with courgettes or zucchini. Why I don’t like them is because I tend to find them soggy in the middle and therefore unappetising. But mücver form a very important part of Turkish cuisine: the traditional ones are usually made in summer with what is removed from the insides of courgettes while stuffing them to make dolma. The Turkish housewife being of a thrifty nature will save those bits and make these fritters with them.
TT absolutely adores mücver so there must be something to them!
I saw this variation with leeks on the blog Almost Turkish and thought aha, these may not be so soggy, let me try them. Leeks are absolutely in season right now so it’s the moment to give them a go. I like the idea but I realise one must be very careful when cooking: they must be cooked through and through so therefore don’t make them too fat.
I love the ingredients and in fact the whole process – just remember what I said: don’t make them too thick otherwise the middle remains uncooked.
- Put the leeks in a food processor or chop well, very fine.
- Mix all the ingredients. If the batter is too runny, add more flour.
- Heat oil in a frying pan on medium heat.
- Drop scoops of batter in hot oil. Make sure they don’t touch.
- Fry them on each side until golden brown, 3-4 minutes.
- When done, place fritters on paper towel to drain excess oil.
- Serve with plain yogurt or garlic yogurt, sprinkled with red pepper flakes (optional).