Turkish Zucchini Fritters (Kabak Mücveri) | Healthy Recipe

Grate the zucchini on a fine grater, place it in a sieve, salt it, and let it rest for 10–15 minutes to release excess water. Meanwhile, peel and finely chop the onion, dill, and parsley. Once the zucchini has released its water, squeeze it out thoroughly.

Place the squeezed zucchini, chopped onion, dill, and parsley in a large bowl. Add the rolled oats, eggs, salt, and pepper, then crumble the telemea cheese into the bowl and mix everything well.

Prepare a large non-stick pan and heat a tablespoon of oil in it. Using a spoon, shape the fritters directly in the pan, about 1 cm thick. Fry them over low heat for 4–5 minutes on each side until golden brown. Remove the fritters from the pan, add the remaining oil, and continue with the rest of the mixture. Place the cooked fritters on a plate lined with a paper towel to absorb excess grease.