Gluten-Free Turkish Zucchini Fritters (Kabak Mücver)

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Gluten-Free Turkish Zucchini Fritters

I believe these fritters are called kabak mücver in Turkish (kabak = zucchini, mücver = fritters). These fritters are very light and fluffy. They can be served as a main dish for brunch or lunch with a green salad or soup. I suggest placing the cooked fritters in the oven at 200ºF/100ºC to keep them warm while cooking the second batch. If you have a lot of zucchini, please double the ingredients. They can be easily heated in an oven toaster or oven. If you don’t want to bother making the yogurt sauce, I think you can eat fritters plain or with gluten-free ketchup.


Yogurt sauce:
1 cup plain yogurt (regular or Greek cow’s milk yogurt or non-dairy regular or Greek yogurt)
1/4 cup cucumber, finely diced
2 Tbsp fresh dill, chopped
1 Tbsp lime juice (from a 1/2 lime)
1 clove garlic, grated (optional)

Zucchini Fritters:
2.5 cups zucchini
4 Tbsp green onions, chopped
2 Tbsp fresh dill, chopped
2 eggs
4 Tbsp gluten-free flour or rice flour
1/2 tsp salt
3 oz (80 g) feta cheese, crumbled (I used goat milk feta cheese.)
Oil for cooking


  1. Shred zucchini and set aside.
  2. In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
  3. Squeeze water out of the shredded zucchini.
  4. In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
  5. Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
  6. Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.
  7. Infuse love and serve with the yogurt sauce.

Servings: 3
Yield: 6 pancakes