mücver (zucchini fritters) with sour cream dip

Mücver are basically zucchini patties eaten as starters. There are many varieties. A friend of mine even uses shredded lettuce in them. The one with leeks is quite popular as well. We had these last night as a side dish to Fry’s Vegetarian Schnitzels and pan-fried Dutch carrots with asparagus.

Mücver (Zucchini Fritters) with Sour Cream Dip The recipe below yields 12

Ingredients for the patties:
2 large zucchini
2 spring onion
1/2 bunch dill
3 tsp Orgran No Egg Natural Egg Replacer
2 tbsp flour (heaped)
1 tsp ground sweet paprika
Salt and pepper
Oil for frying

Ingredients for Sour Cream Dip:
4 tbsp Tofutti Sour Supreme
1 clove garlic
1 tsp dried mint

Method:
• Grate zucchini onto a large, flat plate and let it stand until it is time mix it with the other ingredients.
• Mix 3 teaspoon egg replacer with 6 tablespoons water.
• In a large mixing bowl, mix egg replacer mixture with a little bit of salt. Add flour, sweet paprika, freshly cracked pepper and mix well so that there are no lumps.
• Wash and finely chop dill and spring onions.
• Finally, squeeze out the moisture of zucchini with your hands in small batches until all is processed. Combine zucchini with the remainder of ingredients. Set aside.
• In the meantime, make the Yoghurt Dip. Peel and crush garlic into a bowl. Add yoghurt and mint and mix well.
• Heat the oil in a shallow frying pan. If you are going to use egg rings oil them with a pastry brush on the inside so the patties will come out without sticking. Once the oil and your egg rings are hot drop heaped tablespoons of the mixture in each ring (They usually come in set of 6. If you are going to use all the mixture use them twice until there are 12 patties all together).
• Make sure the mixture is evenly distributed in the rings. Shallow-fry zucchini patties for 2-3 minutes and remove the rings. Turn them over and keep on frying until well browned all over.
• Drain well on paper towels and serve hot with the sour cream dip.