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Mücver (Vegetable Fritters)

Asia › Turkey
serves 4 30 min Easy 8 versions
Meat-free Vegetarian Under 30 Minutes Under 45 Minutes Dinner Hot Appetisers
Mücver tarifi
William Neuheisel from DC, US · CC BY 2.0

Mücver with Sweetcorn

One of 8 versions of Mücver (Vegetable Fritters). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 2 piece egg
  • half water glass (200 ml) flour
  • 1 teaspoon baking powder
  • 1.5 tea glass (100 ml) kaşar cheese · grated
  • 2 water glass (200 ml) sweetcorn · tinned
  • 25 gram butter
  • 3 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

How to make it

Open in kitchen mode
  1. Beat the eggs, the salt and the black pepper in a bowl.
  2. Add the flour and the baking powder and carry on beating until you have a smooth mixture.
  3. Add the grated kaşar cheese and the sweetcorn to the flour mixture and stir.
  4. Put the butter and the sunflower oil in a pan and heat them.
  5. Take a tablespoon of the sweetcorn mixture at a time and drop it into the pan.
  6. Press down lightly with the back of the spoon to flatten the tops.
  7. Fry them on both sides.
  8. Lift the mücver onto kitchen paper and drain off the oil.
  9. Serve warm.
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Mücver (Vegetable Fritters) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

Baked base Baked, with kaşar With cabbage With chard With courgette With leek, in tomato sauce With minced meat and aubergine With sweetcorn
Ingredient Baked Baked, with kaşar With cabbage With chard With courgette With leek, in tomato sauce With minced meat and aubergine With sweetcorn
black pepper ✓ ✓ ✓ ✓ — ✓ ✓ ✓
flour ✓ ✓ — ✓ ✓ ✓ ✓ ✓
oil ✓ ✓ ✓ ✓ — ✓ — ✓
dill ✓ — ✓ — ✓ — ✓ —
onion — — ✓ ✓ ✓ — ✓ —
kaşar cheese ✓ ✓ — — — — — ✓
courgette ✓ ✓ — — — — — —
garlic — — — ✓ — ✓ — —
minced meat — — — ✓ — — ✓ —
parsley — — — — — ✓ ✓ —
pepper — ✓ — — ✓ — — —
white cheese (feta-style) — — — — ✓ ✓ — —
aubergine — — — — — — ✓ —
baking powder — — — — — — — ✓
bicarbonate of soda — — — — — — ✓ —
butter — — — — — — — ✓
cabbage — — ✓ — — — — —
chard — — — ✓ — — — —
cornflour — — ✓ — — — — —
courgette — — — — ✓ — — —
ham — — ✓ — — — — —
leek — — — — — ✓ — —
lemon — — ✓ — — — — —
margarine — — — — — — ✓ —
milk — — ✓ — — — — —
mint — ✓ — — — — — —
potato — — ✓ — — — — —
rice — — — ✓ — — — —
sugar — — — — — ✓ — —
sunflower oil — — — — ✓ — — —
sweetcorn — — — — — — — ✓
tomato paste — — — — — ✓ — —
yoghurt — — — — — — ✓ —

Baked

serves 4 30 min

The lightest mücver of all, baked in a glass dish instead of fried in a pan. Ready in half an hour.

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Baked, with kaşar

serves 6 50 min

A baked mücver made with coarsely chopped courgette, grated kaşar cheese over the top, cut into squares to serve.

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With cabbage

serves 6 1 hr 5 min

A mücver made with cabbage and potato, served with a dill and lemon zest cream sauce and ham.

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With chard

serves 4 45 min

A filling chard mücver made with boiled rice and fried minced meat.

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With courgette

serves 4 40 min

The classic pan-fried mücver, in which the courgettes are squeezed dry and worked together with white cheese.

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With leek, in tomato sauce

serves 6 1 hr

Leeks cooked in their own liquid, worked with egg, flour and white cheese, fried and served with a garlicky tomato paste sauce.

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With minced meat and aubergine

serves 6 50 min

A mücver made with charred aubergine and fried minced meat, baked in a mould and sliced.

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