Last Updated on 12 July, 2026 by Elby | The Tasteful Pantry
It doesn’t matter whether you call them Turkish zucchini fritters, kabak mücver, zucchini puffs or zucchini balls… they all taste amazing!
This recipe makes ‘flat’ style zucchini fritters instead of the puffs or balls you often find in Turkish restaurants in Australia. They are shallow fried rather than deep fried, and seriously so tasty – and only made better with some garlic yoghurt sauce.
Other Easy Zucchini Recipes and Tasty Vegetable Fritters
- Zucchini Fritters with Mint and Feta
- Chilli Pesto Zoodles with Bacon
- Sweet Corn Fritters
- Healthy Spaghetti Bolognese
- Zucchini Slice
Are Zucchini Puffs, Zucchini Balls and Kabak Mücver the same?
At their core, all three are variations of the same very good idea: turning zucchini into something crispy, savoury and highly snackable. The biggest differences are usually the shape and texture.
Kabak Mücver is the Turkish name for zucchini fritters. Made with grated zucchini, herbs, eggs and flour, the mixture is pan-fried until beautifully golden on the outside while staying soft and tender in the middle. Fresh herbs such as dill, parsley and mint are often added, giving the fritters plenty of fresh flavour. In Turkish, “kabak” means zucchini and “mücver” refers to fritters or vegetable pancakes.
While zucchini puffs and zucchini balls are typically made with similar ingredients, they are often round ball shapes (hence the name) deep fried in oil.
Ingredients for the Turkish Zucchini Fritters Recipe
The main event: Zucchini
Batter: Eggs, flour (plain), bicarb soda, salt, pepper
Flavour: Dill (fresh), mint (fresh), shallots, feta
How to Make Kabak Mücver
Step 1: Place the grated zucchini in a colander set over a bowl. Stir through the salt and leave for 15 minutes to draw out moisture.
Step 2: Squeeze the zucchini firmly with your hands to remove as much liquid as possible, then discard the juice.
Step 3: In a medium bowl, whisk together the eggs, flour, bicarb, salt and pepper.
Step 4: Add the zucchini, herbs, shallots and feta, mixing gently with a fork until combined.
Step 5: Heat oil in a cast iron or heavy-based frying pan over medium heat. It’s ready when a small spoonful of mixture sizzles and bubbles at the edges immediately.
Step 6: Spoon the mixture into the pan and cook for about 2 minutes. Flip and cook for a further 2 minutes, until golden and cooked through.
Step 7: Transfer to a paper towel-lined plate and repeat with the remaining mixture.
Zucchini Fritters FAQs
What herbs work best in zucchini fritters?
Fresh dill, mint and parsley in any combination – they give a bright, herby flavour.
What should I serve with zucchini fritters?
They’re delicious with yoghurt or garlic yoghurt, a squeeze of lemon, or alongside a fresh salad. They also work beautifully as part of a mezze spread.
Why are my fritters falling apart?
This usually means there’s too much moisture or not enough binding. Make sure the zucchini is well-drained and consider adding a little extra flour or egg if needed.
Can I make them gluten-free?
Absolutely. Swap the flour for a gluten-free alternative like rice flour or a gluten-free plain blend, and they’ll still hold together nicely.
Why are my zucchini fritters soggy?
The key is removing as much moisture as possible from the grated zucchini. Sprinkle with salt, let it sit, then squeeze firmly using your hands or a clean tea towel before mixing the batter.
Feedback and More: What did you think of the zucchini puffs? Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to let me know. Cheers, Elby!
If you enjoyed this recipe, you might like some of my other appetisers or brunch dishes. For more tasty ideas and new recipes from The Tasteful Pantry, join me on Instagram, Facebook and Pinterest.
Turkish Zucchini Fritters (Kabak Mücver)
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 400 grams zucchini - approx. 2 medium, finely grated
- 1 tsp salt
- 2 eggs - large
- 30 grams flour - plain, approx. 2 tbsp
- ½ tsp bicarb soda
- ½ tsp salt
- ¼ tsp pepper
- ¼ cup dill - finely chopped
- ¼ cup mint - finely chopped
- 3 shallots - green onions, finely chopped
- 100 grams feta - crumbled
- 120 ml canola oil - or other oil for frying
Instructions
- Place the grated zucchini in a colander resting over a bowl and stir in one teaspoon of salt. Set aside for 15 minutes and prepare the other ingredients.
- Whisk the eggs, flour, bicarb, salt and pepper in a medium bowl.
- Use your hands to squeeze out as much additional juice from the zucchinis as possible. Discard the juice.
- Use a fork to stir in the zucchini, herbs, shallots and feta.
- Heat the oil in a cast iron pan or heavy-based frying pan over medium heat. It’s ready when a small spoonful of the mixture hits the pan and the edges start bubbling straight away.
- Drop spoons of the mixture into the hot oil and cook for about 2 minutes. Turn them over and cook for another 2 minutes, until both sides are golden brown and the fritters are cooked through.
- Place the cooked fritters onto a paper towel lined plate and continue cooking the remaining mixture.
- Serve with garlic yoghurt sauce.
Nutrition
*Nutrition and calorie figures are estimates only.
so much flavour – loved the herbs
so good – loved the herb flavour
Unbelievably tasty