These gorgeous Vegan mücver are a vegan take on the Turkish Zucchini Fritters that I always loved to eat back when I wasn't quite vegan yet! Full of herbs, tangy vegan feta and of course seasonal zucchini (courgettes!). You can also choose to pan-fry or air fry the mucver, which makes this recipe super versatile!
Mucver are very popular in the summer, because they conveniently use up loads of in- season zucchini (courgettes) plus are tasty, fresh and fragrant with loads of herbs.
If you love the idea of freshly made fritters, you must try these Courgette and Sweetcorn Fritters which also make the most of fresh seasonal corn! Pair either with a simple salad such as this Harissa Roasted Chickpea & Tomato Salad for an easy way to sneak in loads of veggies to everyone!
The ingredients for the Mucver are simple- see the recipe card for the full quantities.
- 2 large or 3 or 4 smaller zucchini/courgettes. : If you can, use smaller ones as they have more flavour. You can see in the photo above I've used some weird shaped zucchini I picked from my garden!
- Fresh Herbs: I used dill and parsley, however mint is also sometimes used. Make sure the herbs are fresh!
- Onions: I used green / spring onions, but you can also use mild white onion or shallots.
- Flax Seed: This gets mixed with water and becomes the 'egg' that is traditionally used to bind the fritters.
- Vegan Feta Cheese: Traditional Mucver would use a kind of tangy crumbly sheep's cheese, so I substitute that with some vegan feta. There are some really good vegan feta cheeses around now! Alternatively use some olives or capers for 'tang'.
- Plain/All Purpose flour: Simple and efficient to form the batter. For a similar Gluten Free fritter recipe, try this one Vegan Courgette Fritters (G.F. recipe)
- Olive Oil: To baste before putting in the air fryer, or for pan frying
- Optional chilli flakes: For a little gentle heat.
- Salt & Pepper to taste.
Here are the handy visual steps for making these vegan mucver.
- First, grate your zucchini/courgettes and chop your herbs finely. If using vegan cheese, crumble it up into little pieces.
2. Using a clean tea towel, give the grated zucchini a really good squeeze to remove moisture.
3. Add all the ingredients except for the flax egg into a bowl and mix thouroughly.
4. Mix the flax seed/linseed with some water and leave aside to form a gel (2 minutes). Now add that mixture to the zucchini and mix well. It will start to form a thick batter.
5. If using the air fryer for the mucver, heat it to 180c. Make patty shapes and brush both sides with olive oil before placing into the air fryer pan. Cook for 15 minutes.
6. If pan frying the mucver, use a non-stick pan and heat some olive oil. Put patty shapes into the pan, and fry until crispy, then flip. About 5 mins each side. Repeat with the rest of the mixture.
When ready, the air fried zucchini fritters/mucver will look like this. I find they get crispy, but are not as juicy as pan fried fritters.
When ready, the pan fried zucchini fritters/mucver will look like this. Enjoy!
Hint: If Air Frying the vegan zucchini fritters, be sure to brush or spray both sides with a little olive oil so you get a nice crispy outer.
🌶Variations and Substitutions
This zucchini fritter recipe is already vegan, so is egg and dairy free, but here are some different variations you might want to try:
- Gluten Free- Use chickpea flour (gram flour) instead of plain flour. Alternatively, use your favourite gluten-free flour.
- Cheese or no cheese- I used a vegan feta cheese to make this, however you can omit the cheese altogether, or use your favourite cheddar style. If you omit the cheese you might want to add in some olives or capers for extra tang and flavour.
- Spices- I like to add some chilli flakes to my mucver, however a little bit of cinnamon, nutmeg or cumin would also be delicous.
- Onions- In the recipe I specify green onions/scallions/spring onions. You can substititute these for shallots or mild white onions instead.
Why not try this gluten free and cheese free version- Vegan Courgette Fritters with Pine Nuts (G.F. recipe) if you want to follow a similar recipe.
You'll need a good grater for this vegan mucver recipe- I recommend this Cuisi-Pro grater. Just watch your fingers, it's sharp!
I tested this recipe in the air fryer too. I love my Ninja Foodie Grill and Air fryer, so can personally recommend that!
This recipe keeps well in the fridge for 2-3 days. You can re-heat the fritters by pan frying or in the air fryer. I also like to eat them cold, standing at the fridge, they go a little soggy, but I like that!
I do not however recommend freezing this vegan zucchini fritter recipe.
The key to crispy, delicious fritters is to be sure to really squeeze out as much liquid as possible after grating the zucchini.
Around 3 cups total. This is usually about 3 medium zucchini, or two larger ones.
Add a little bit of water, tablespoon by tablespoon and mix well until the batter starts to clump up.
Add some more flour to the batter. You need to really give the zucchini a good squeeze before mixing them as this prevents soggy fritters.
Yes, you can substitute gluten free flour or use chickpe/gram flour.
They are great as part of a big tapas/mezze style spread. Chilli sauce or sauce made with yoghurt and mint are great to dip them into.
Vegan Mücver (Turkish Zucchini Fritters)
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 3 (1 ½ cups) medium Zucchini (grated, about 3 cups when grated)
- 4 spring onions (chopped )
- 3 tablespoon fresh parsley (chopped )
- 3 tablespoon fresh dill (chopped )
- 150 g (1 cups) vegan feta (crumbled)
- ½ teaspoon chilli flakes (to taste - optional)
- pinch salt
- 65 g (½ cups) plain flour (½ cup)
- 3 tablespoon ground flax seeds mixed with ⅓ cup water. (linseed)
- 2 tablespoon Olive oil (olive or sunflowerseed oil)
- extra water or plant milk in case the batter isn't wet enough
- Grate the courgette/zucchini and finely chop the spring onions and herbs.3 medium Zucchini
- Squeeze the excess liquid out of the grated zucchini in a clean teatowel or robust paper towels.3 medium Zucchini
- In a bowl add the flour and seasonings. Mix.65 g plain flour
- Add the courgette, vegan feta, spring onions, parsley, chilli & salt & mix to combine.3 medium Zucchini, 4 spring onions, 3 tablespoon fresh parsley, 3 tablespoon fresh dill, ½ teaspoon chilli flakes, pinch salt, 150 g vegan feta
- Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.3 tablespoon ground flax seeds mixed with ⅓ cup water., extra water or plant milk in case the batter isn't wet enough
If Pan Frying
- Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.2 tablespoon Olive oil
- Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
- Flip & cook on the other side.
- Drain on paper towels & cook the next batch.
- Eat while warm.. Squabble over the last one!
If Air Frying
- Heat your air fryer to 180°C/350°F and set it to 15 minutes
- Lay out as many fritters as you can without them touching in the air fryer. (How many depends on your fryer)
- Brush or spray a little olive oil over the fritters and cover both sides.
- Air fry for up to 15 minutes or until crispy.
- If Air Frying the vegan zucchini fritters, be sure to brush or spray both sides with a little olive oil so you get a nice crispy outer.
- The key to crispy, delicious fritters is to be sure to really squeeze out as much liquid as possible after grating the zucchini.