Winjohn Farm
Mucver (Zucchini Pancakes)
A delicious Turkish dish that is perfect for the summer zucchini grown at the farm.
Ingredients
Pancakes
- 3 medium Zucchini (about 1 pound)
- 3 large Eggs
- 3 Scallions (finely chopped)
- 1 cup Feta Crumbles
- ½ cup All-Purpose Flour
- ⅓ cup Fresh Dill (finely chopped)
- 1 tbsp Olive Oil
- 1 tsp Baking Powder
- Salt
- Ground Black Pepper
- Vegetable Oil
Yogurt Sauce
- ⅔ cup Plain Yogurt
- 2 cloves Garlic (finely chopped)
Instructions
- Shred zuccini
- Place shredded zucchini in a colander (over all bowl) and combine with ½ teaspoon of salt. Drain for about 5 minutes.
- Mix yogurt, garlic, and salt in a small bowl and mix well. Place in the refrigerator until needed.
- Preheat oven to 250°
- Transfer zucchini to a kitchen towel and squeeze multiple times to extract as much liquid as possible.
- Combine zucchini and eggs in a large mixing bowl and mix well with a fork.
- Add flour, ½ teaspoon of salt, olive oil, feta, scallions, dill, and ½ teaspoon black pepper. Mix well.
- Add baking powder to mixture and mix.
- Using a large skillet, add vegetable oil and heat over medium heat.
- Spoon zucchini batter into pan several inches apart. Flatten the mixture with a spatula as needed. Fry until golden brown on one side, then turn and fry until golden brown on the other side. Flip once or twice more so pancakes are thoroughly cooked and crispy on the outside.
- Transfer to plate lined with paper towels and continue cooking additional pancakes. Place cooked pancakes in the oven to keep warm.
- Transfer pancakes to plate and place a dollop of yogurt on each. Sprinkle chopped scallions on top. We like to serve these with salad.
I can’t wait to try this one. I love that these are fresh from the garden ingredients!