By Jane and Chux: For the past couple of years, I have been attending monthly local Turkish cooking classes sponsored and facilitated by the Turkish American Society of Minnesota. I wrote about these classes here.
Today, I am sharing one of my favorite recipes from these classes: baked vegetable fritters (firinda sebzeli mucver). This dish is loaded with vegetables and can be made for breakfast, lunch, dinner, snack or appetizer.
You can make this dish your own by adding any vegetable or cheese you like or have on hand at the time. The key to this recipe is to grate or chop the vegetables finely. We made this our own by adding chopped red pepper, grated zucchini, Italian parsley, and manchego cheese (instead of the mozzarella), and omitted the leeks.
This recipe has some prep work with the grating, sautéing, and cooling of the vegetables before adding it to the egg mixture, but it’s worth it! Really delicious!
It bakes up in a 13 x 9 pan, so there are left-overs for another day. And you can decide if you will have left-over fritters for breakfast, lunch or dinner! I want thank my good friend Esra for this recipe. Continue reading