These are really good. The first batch I cooked off were ok...and then I noticed I hadn't added the cheese. I did add quite a bit of salt, but I will make again. They also didn't raise my sugars, which is a huge plus. Oh, and I added more onion, green onion, fresh parsley, and some swiss chard just to use up more produce from the garden...just chopped it all up well.
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Outstanding! I'm not a very big fan of zucchini but I absolutely love there little morsels of deliciousness. The feta cheese definitely makes it stand out. I can't wait to make it again. Thank you very much!
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This was very good! I didn't have any feta or kasseri cheese, so I used mozzarella. I also added more onion. This is also very good served with garlic mayonnaise (aioli.) Yummo!
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These are sooo good! I followed the advice of other reviewers and used only three eggs. I crushed two fresh garlic cloves and added. I also grated a few carrots I needed to use. Love these!
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These are great fritters. To a half recipe, I added 1/2 t. seasoned salt and a little more feta. Great side for Grilled Moroccan chicken.
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I agree with the reviewer who thought this lacked flavor. I made a small trial batch and found them to be bland, so I added some garlic, mozzarella and more seasonings in the next batch. I also thought there was too much egg/flour batter (even after reducing the egg since I didn't want them to end up as mini-quiches) which overtook the zucchini in this - I would have preferred that the zucchini shine instead. We still will eat them, and they are definitely good enough to try at least once.
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These were really good. DH liked them too. We had them with homemade taziki like another reviewer. I left out the dill as I didn't have any and used feta cheese and less egg like many other reviews. I also made these gluten free using, Gluten-Free All-Purpose Flour Mix #1. I preferred them room temperature. I will make these again.
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Had some massive zucs from my garden and these were perfect and just what I was looking for. I didn't have fresh dill or spring onions so I just used dried dill. I also threw in some left over risotto from the night before. Was so yummu. DH loved it and my 17 month old ate 3. We ate the whole batch between between just us.. I might also add some grated carrot next time Thanks for posting.
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I love Turkish food and loved Mucver ever since I tried it, but thought it would be too complicated to make. That was not the case though. I cut the recipe in half and made some adjustments because I didn't have everything, so used 1/8th cup dried dill and 2 T dried parsley and some extra cheese, it turned out really great! I know sometimes Mucver is topped with a yogurt sauce with paprika, if you know that recipe please post it as well, Thanks!
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Pretty good, first time making fritters, I used dried dill weed about a 1/4 cup , found it a little strong , might lighten up on the dill next time but overall these were good will make again , thanks
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I've tried a few fritter recipes and like these the best so far. This recipe makes a ton of batter, though. I think quartering it would make enough fritters for a side in a dinner for two.
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I didn't rate these!? Wow what's wrong with me! They were great! We don't like dill so I substituted cilantro, and I didn't have parsley so again I substituted cilantro hehe we like cilantro. I also keep Feta in the house but have a hard time finding Kasseri so I used Feta. Mmm!! We dipped them in a little yogurt and they were fantastic.
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I have made these twice now. I really love them. I used feta cheese. The second time I made them, I also made a lemon, garlic yogurt dip to go with them. The fritters & the dip are a delicious combination. For the dip: I mixed together Greek yougurt, lemon juice, lemon zest, garlic, oregano, white pepper & salt.
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We loved these and I am so glad to have come across the recipe. SImple-Fast-Easy. I did make a dip per your suggestion by mixing Greek Yogurt, some powdered Ranch dressing, Lime juice and fresh garlic. These were so tastey we ate them all. Thanx for sharing
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Very tasty and very easy to prepare! The key, though, is removing as much moisture as you can from the shredded zucchini by salting and draining, then squeezing dry in a tea towel. Partner and I had them as a main course with sides, and will have the leftovers tonite as a side dish to our salmon burgers. Thanks for sharing!
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These were simple, yummy, and perfect consistency. I served them with yogurt sauce #130297 and even my 11 year old daughter said they were great! My meat and potatoes husband agreed that it made a nice, light dinner. Thanks NcMystery for posting!
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These were very good and very simple. I used feta cheese and they were perfect. Thank you for this great recipe.
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Simple and tasty. I used just three eggs and that was plenty. Served them with plain yogurt with a bit of cumin added in. Thanks for posting!
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Good basic concept, but too eggy. Next time I will make with one less egg so the vegetables can shine through. The blandness of the zucchini and egg means you need to add a lot of seasoning. Fry one fritter to test, and then adjust the seasonings for the rest of the batch. I made a sour cream and horseradish dipping sauce to serve on the side.
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