Mücver

Grate the zucchini on the large holes of a box grater, sprinkle with salt, and let sit for ten minutes, then squeeze out all the excess liquid using a clean kitchen towel.

Combine the squeezed zucchini with crumbled feta, sliced green onions, dill, parsley, eggs, flour, and pepper in a large bowl and mix until everything is well incorporated.

Heat olive oil in a large non-stick skillet over medium heat until the oil shimmers, indicating it is hot enough for proper frying.

Drop heaping tablespoons of the mixture into the hot oil, flatten them slightly with the back of the spoon, and fry for three minutes per side until crispy and golden brown.

Drain the finished fritters on paper towels, arrange on a platter, and serve warm or at room temperature alongside a bowl of thick Turkish yogurt for dipping.