Squash mucver, courgette patties, and zucchini fritters all indicate the same thing. These are actually really popular in the Mediterranean region, especially in Greece and Turkey.This recipe was adapted from the Turkish Cuisine cookbook I got on my trip to Istanbul.
Not all people have a liking for courgettes, and the darling genius detective, Hercule Poirot, constantly experimented at improving its flavor in the little vegetable garden. But I can assure you that even haters will like this patty, as it has such a mild and fresh flavor, perfectly complimented by a tangy garlic mint yogurt dipping sauce.
Fresh herbs of your liking may be added to the batter, with dill or coriander being especially recommended.
1 kg courgettes, grated
2 onions, grated
1 1/2 cups flour
salt & pepper
Yogurt mixed with a squirt of lemon,
crushed garlic, and chopped fresh mint.
Squeeze as much liquid as possible from the grated courgettes and onion.
Saute the grated courgettes and onions in 2 Tbsp oil or butter for about 5 to 10 minutes until cooked but not yet colored.
Let cool in a bowl.
When cooled, mix in the seasonings, herbs (if using), eggs, and flour.
Heat about 2 cups oil in a pan over medium heat, and drop the batter in by tablespoons.
Do not over crowd the pan.
Flip when golden, and remove on a paper towel when both sides are browned.
Serve hot with the yogurt sauce.
Not bad eaten cold either.