Zucchini Mücver

Grate the zucchini on a coarse grater, sprinkle with salt and leave for 10 minutes to let them release their juice.

Transfer the zucchini to a sieve or a clean kitchen towel and squeeze out the liquid very thoroughly; this will help the mücver hold its shape and avoid the need for extra flour.

Finely chop the green onions, dill and fresh mint. In a large bowl, combine them with the squeezed zucchini, eggs, wheat flour and black pepper. Add a bit more salt if needed, keeping in mind the salt already in the zucchini.

Mix the batter until it reaches a thick but moist consistency: it should hold on a tablespoon without spreading into a puddle.

Heat sunflower oil in a wide skillet over medium heat to about 170–180°C. Drop the batter by tablespoonfuls, flatten slightly and fry for 2–3 minutes on each side until golden brown.

Transfer the finished mücver to paper towels to absorb excess oil, and repeat until all the batter is used.

To serve, mix thick plain yogurt with finely grated garlic and serve the sauce alongside the mücver, warm or chilled.