Zucchini Pancakes

Recipe from Aytekin Yar

Adapted by Elaine Louie

Published April 7, 2009

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
30 minutes
Rating
5(5,205)
Comments
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Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey. This version has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. The trick to making the pancakes crisp and not soggy is to squeeze all the water out of the zucchini before mixing it with the other ingredients. A little brute force is required. —Elaine Louie

Featured in: Zucchini Pancakes, Turkish Style

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Ingredients

Yield:12 pancakes

FOR THE PANCAKES

  • 3 medium zucchini (about 1 pound), shredded

  • Salt

  • freshly ground black pepper

  • 3 large eggs, beaten

  • ½ cup all-purpose flour

  • 1 tablespoon extra virgin olive oil

  • 1 cup crumbled feta cheese

  • 3 scallions, finely chopped

  • ⅓ cup finely chopped dill

  • 1 teaspoon baking powder

  • 4 to 6 tablespoons vegetable oil, more as needed

FOR THE YOGURT SAUCE

  • ⅔ cup plain yogurt

  • 2 cloves garlic, finely chopped

  • ½ teaspoon salt

Ingredient Substitution Guide
Nutritional analysis per serving

7 grams carbs; 59 milligrams cholesterol; 149 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 1 gram fiber; 217 milligrams sodium; 5 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. FOR THE PANCAKES

    1. Step 1

      Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

    2. Step 2

      In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.

    3. Step 3

      Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

    4. Step 4

      For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

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Ratings

5 out of 5
5,205 user ratings
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Comments

Deniz Kara

The authentic recipe is much simpler and less fattening: Use one egg only. Scallions, cheese, olive oil, baking powder, black pepper are not needed. Add 1 Tbsp of dried mint. Dill weed can be dried also (1 Tbsp). The consistency of the batter: You should be able to drop the batter into the pan easily. This is not supposed to be doughy. Once in the pan, slightly flatten it with a fork/spoon. Definitely squeeze out the water of zucchinis really hard before mixing the other ingredients.

Cat M

To easily get excess moisture out of zukes:
-wrap shredded zukes in a tea towel, then spin them in the lettuce spinner

Or for more fun:
-wrap shredded zukes in a tea towel, then step out outside and swing the towel around in a large circle at your side. Helps if you have a teenager around.

Pat

How much (in weight) is "3 medium zucchini"? PLEASE give more concrete measurements?

Dr. Eggplant

Delicious! The dill really makes it. And despite the protests of the Turkish traditionalists, the feta, extra egg and scallions made them substantial and tasty. Wouldn’t change a thing.

Rebecca

So, so delicious! We made as is, and they were crispy on the outside and moist (a little cakey) on the inside. Even so, I will make again (have made a couple of times) and will likely add cornstarch and squeeze out water a tad more. They cooked up beautifully and were easy to flip. Don’t skimp on the tzatziki— yum!

Cathy

I made the . 5 recipe with one egg, and it worked well except it seemed a bit salty. I didn't have scallions so substituted a handful of fresh snipped chives. I was also sad to discover something ate my dill weed, so on a whim I threw in about a tablespoon of Za'atar (might be the source of the extra saltiness?). Made about 3 fist-sized pancakes (flattened). Delicious, and will definitely make again with dill!

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Credits

Adapted from Aytekin Yar, Dardanel

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