M�cver is, if you ask me, "the" zucchini dish. It is usually deep fried and served with yogurt, garlicy yogurt. However, in our house m�cver is always baked, because it is healthier and lighter. We have oven baked zucchini fritter as a snack for afternoon tea-time or sometimes for dinner with salad on the side. We love it with plain yogurt. The recipe is my mom's.
2-3 medium size zucchinis, grated (3 cups approximately)
3 eggs
1/2 cup white cheese/ feta
1/3 or 1/4 cup fresh mint, chopped or 3 tbsp dried mint flakes
1/2 bunch parsley, chopped
1/3 cup dill, chopped
2-3 green onions, chopped
2 tsp baking powder
1/4 cup oil (sunflower, canola, corn, olive oil, etc)
~1 1/2 to 2 cups of flour
1 tbsp ground pepper or less
1 tbsp crushed pepper flakes (if you like it spicy)
salt (how much salt you need depends on how salty white cheese is)
-Put all the ingredients in a bowl and mix well.
-Pour the mix in a greased oven pan.
-Bake in a preheated oven at 380F for approximately an hour. Check with a knife to see if it's done.
-It's good with yogurt on the side.
optional: sprinkle 1/2 to 1 cup of grated cheese (mozzarella, cheddar, etc) on top 5 minutes before it's done.
Oven baked zucchini fritters is my contribution to Weekend Herb Blogging that was founded by Kalyn and is hosted by Vani of Batasari this week.
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