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Updated: Jun 21

Mücver is a traditional Turkish dish typically made from grated zucchini mixed with eggs, flour, and herbs like dill and parsley. The mixture is then seasoned and fried to create savory fritters. Mücver is often enjoyed as an appetizer or side dish and can be served with a creamy dip or sauce. I was introduced to this dish by a Turkish friend so I had to veganize it because it sounded absolutely delicious.


3 zucchinis (shredded)

1 medium potato (peeled and shredded)

¼ cup fresh dill

¼ cup fresh mint

¼ cup fresh parsley

3 flax eggs*

¾ cup flour (I used gluten-free flour)

1 teaspoon baking powder

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon black pepper

1¾ teaspoon salt

¼-½ cup sunflower oil (for frying)

*3 tablespoons ground flaxseed and 6 tablespoons water, whisked together and set aside for about 5 minutes


  1. Mix the shredded zucchini and potato with 1 teaspoon salt. Leave to drain in a colander or mesh strainer set on top of a bowl for at least 10 minutes.

  2. Squeeze most of the water out of the zucchini mixture. You can push down the mix in your mesh strainer to squeeze it all out or put it in a clean cheesecloth or kitchen towel. Keep in mind you can usually squeeze out a lot more than you think. After the first few squeezes, you’ll need to keep the pressure up for a few seconds before any liquid comes out.

  3. Mix the shredded zucchini, dill, mint, parsley, and flax eggs together in a large bowl and set to the side for a moment.

  4. In a separate bowl, whisk together the flour, baking powder, onion powder, garlic powder, black pepper, and remaining salt.

  5. Pour the flour mixture into the shredded zucchini mixture and combine with a fork.

  6. You can shape your fritters beforehand or you can make as you go. I suggest making them before starting the pan. I used a 1/4 cup or 1/3 cup to scoop out the zucchini mixture to make round fritters.

  7. Heat a thick bottomed large frying pan over medium heat. I used cast iron. Add the sunflower oil to the pan. Once the oil is hot**, place zucchini fritters into the frying pan, flattening a little once in the pan. The fritters should be the size of a small burger. Fry until golden brown on both sides, around 5-7 minutes in total. Transfer to a plate covered with paper towels to drain any excess oil.

  8. Serve at room temperature and enjoy.

Need dip ideas? I make a quick lemon dill aioli with vegan mayo, fresh dill, lemon juice, and garlic salt.

**Wooden Spoon or Chopstick Test: Insert the end of a wooden spoon or chopstick into the oil. If bubbles form around it and start to float up, the oil is hot enough.

Let me know if you try this recipe!

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