Last zucchini of my garden season, Krista’s last organic egg, tomato and chili paste from Kas market, Richard’s dying french chives which I manage to rescue aaaand proudly presenting:

MUCVER (vegetable fritter in Turkish)

served with chili tomato sauce

1 large or 2 medium zucchini, roughly grated

1/3 cup of chopped chives or spring onion

1/3 cup chopped dill

1 egg

2 tbs plain flour

2 tbs grated Emmental or mature cheddar (meaty or nutty up to you)

salt and pepper to season

half a cup of milk in case you need to thin your batter

vegetable oil of your choice to pan fry the fritters

Mix the zucchini, cheese, egg, greens and flour roughly to create a thick mixture, season to your taste if too thick add a little milk. The consistency should resemble to a porridge.

Heat the pan smoking hot and pour the vegetable oil just to cover the bottom of the pan. Drop a spoonful of the zucchini mixture, flatten the top, 3 or 4 at a time depending on the size of your pan. When the sides of your fritter slightly lifts from the pan flop them. Once both sides well brown take them on a plate with few layers of kitchen towel to get rid off the excess fat.

Serve hot or cold with a spicy tomato sauce or sour cream.

My chili tomato sauce

1/2 cup of thick tomato paste

1/2 cup chili paste

1 clove of garlic, crushed

1 tbs Old Brown Sherry

1 ts olive oil

Warm all the ingredients in a pan without letting them sizzle. Mix them well and fish out the garlic. Serve this sauce with all sorts of fritters or pastry. Keeps wel in the fridge.


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