Kabak Mucver (zucchini fritters) with yoghurt sauce

These tasty zucchini fritters are beautifully light and crispy, and go perfectly with a fresh yoghurt sauce. Travis Harvey, head chef at OzHarvest, proves that good food can be made easily using ingredients that are often tossed aside.

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Kabak Mucver (Zucchini Fritters)
  • 600 gram zucchini
  • 1 teaspoon salt
  • 1/2 cup fresh dill, chopped (stalks and all)
  • 2 eggs, slightly beaten
  • 90 gram self-raising flour
  • olive oil, for frying
Yoghurt sauce
  • 1 cup strained yoghurt
  • 1/4 bunch fresh dill, chopped
  • 1/2 clove garlic, crushed
  • 60 millilitre water
  • salt and white pepper, to taste


Kabak Mucver (zucchini fritters) with yoghurt sauce
  • 1
    Grate the zucchini and place in a bowl with the salt. This will draw the water out to make the batter. Leave for at least 1 hour.
  • 2
    Add the eggs and flour, mix until combined but do not over work. It should remain a fairly thin batter, but add more flour if necessary. Let rest for 20 minutes, until thickened.
  • 3
    Meanwhile, make yoghurt sauce: whisk all ingredients together and let sit for 30 minutes.
  • 4
    Heat the olive oil to 175°C. Dip a dessert spoon into the hot oil to quickly coat, then spoon the batter; place in the deep fryer. The oil will help the batter slip off easily. Cook until golden, then flip over to cook on the other side. Drain and serve with yoghurt sauce.


You may need to use more self-raising flour, depending on the amount of moisture in the fritters. Add enough flour until they are thickened.

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