Here’s a recipe title for you: Fırında Patatesli Kabak Mücveri. That’s what we’re making in this post. It’s a take on a classic Turkish dish and translates to ‘oven baked potato and courgette fritters’ recipe (or oven baked potato and zucchini fritters for our American readers).
As far as we’re concerned the reward for your efforts far exceeds the few minutes you’re going to spend grating, chopping and mixing. This Turkish oven baked potato and courgette fritters recipe is much loved in our house!
How To Make Oven Baked Potato And Courgette Fritters
So, we said it was our take on a classic Turkish dish. That’s because, as you’ve probably noticed in the title, fritters are usually fried. Kabak mücver (or courgette fritters) are often to be seen on the Turkish meze table and we’ve written this more traditional recipe for Turkish mücver in the past.
After first seeing an oven baked version some years ago, it is one we’ve played around with over the years, adding extras here and there. It’s also slightly easier on the oil, and, if we’re being honest, a bit of a lazier version.
Rather than frying in batches, once you’ve done your mixture, it goes into an oven dish and disappears off into the oven for a while. If you’re cooking for visiting friends, this means you get lots of food for little effort and you can be getting on with preparing other Turkish recipes for them whilst it cooks. Happy days!
To make oven baked potato and courgette fritters, it all starts off with with the grater and a large mixing bowl. After chopping the ends off two large courgettes, they’re grated into the bowl. Now, you can peel and wash a medium-sized potato and grate that in, too.
Oh, and by the way, if you want to keep this recipe light, you don’t need to use the potato. Just use one more courgette, instead. Keep hold of that grater and peel and grate two carrots into the mixture, too.
Now you need your chopping knife and chopping board. Your Turkish oven baked potato and courgette fritters recipe needs some herb and spice going on. And a staple; onion. We’re peeling and finely chopping one medium-sized onion and adding that to the grated ingredients.
At this stage, just press all those ingredients down with kitchen paper to soak up some of the excess moisture and then discard.
Now for the herby spicy bit. We need half a bunch of parsley, finely chopped and added to the mixture. Then we’re doing the same with half a bunch of dill. We usually find dill really strong and overpowering but this recipe for oven baked potato and courgette fritters can handle it.
Now it’s time for a generous sprinkling of dried mint (around a dessert spoonful) and the same again with chilli flakes (if you like spicy). A pinch of salt and ground black pepper and that’s part 1 done.
Time to get gooey and messy now. Fırında patatesli kabak mücveri needs the blend that is going to hold all your ingredients together. We’re talking eggs, olive oil, flour and a touch of baking powder just for a bit of a lift. We beat a couple of eggs and stir into the mixture.
Then we sieve one and a half cups of plain flour into the bowl along with the baking powder. Mix this well until you can’t see any flour remnants. And then you add in your olive oil – just less than half a cup. And now we’re good to go…
Oven Baked Potato And Courgette Fritters Recipe
Oven Baked Potato & Courgette Fritters
- 2 large courgettes
- 2 carrots peeled
- 1 medium-sized potato peeled
- 1 medium-sized onion finely chopped
- 4 eggs
- 1½ cups plain flour
- ½ cup olive oil
- ½ bunch fresh parsley finely chopped
- ½ bunch fresh dill finely chopped
- 1 dessertspoon dried mint
- 1 dessertspoon chilli flakes optional
- 1 dessertspoon baking powder
- 1 pinch salt & pepper
- First of all, preheat your oven to 180 degrees Celsius
- Grate your courgettes, carrots and potato and add to a large bowl.
- Add your onion.
- Mix the ingredients together and now add your parsley & dill and mix again.
- Now sprinkle in the dried mint, chilli flakes and salt & pepper and mix.
- Beat 4 eggs and pour these over your mixture before stirring everything together.
- Now add your flour and baking powder to a sieve and sieve over your mixture.
- Stir this in until all the flour is absorbed.
- Pour the oil over the mixture and stir.
- Now grease a baking tray of your choice and pour your mixture into the tray.
- Spread around to the edges to make the thickness roughly even all over.
- When your oven has reached the correct temperature, place your tray in the centre of the oven and bake for around 40-45 minutes.
- When you think your oven baked potato and courgette fritters are cooked, prod the centre with a knife to check the mixture is set.
- Allow to cool before cutting into slices.
- Serve on its own or with natural yoghurt on the side.
- Turkish oven baked potato and courgette fritters can be made without the potato. If you want to do this, substitute your potato for an extra courgette.
- If you're in Turkey, baking powder is sold in sachets and is called kabartma tozu.
- We cut our potato and courgette fritters into ten slices so we have said there are ten servings in this recipe. You can cut into smaller servings if you like.
- As with all our recipes, the amount of calories per serving is a general guide. These will differ on serving size and variations in the amount of oil or flour you use, for example.
Time To Bake Potato And Courgette Fritters
Preheat your oven to 180 degrees Celsius (around 350 degrees fahrenheit) and meanwhile, liberally grease a baking tray or bowl of your choice. We use a large circular tray around 30cms in diameter for our recipe. Pour your mixture into your tray and spread it around so that it’s roughly even in thickness in all places.
Mmmm, and now it’s oven time – that time where your kitchen fills with the aromas of home cooking and you can’t wait for your dish to be ready. If you’re like us and have a glass oven door, you can even watch – slightly impatiently – as your mixture sits in its tray in the centre of your oven and starts to set and turn golden brown on top.
From sloppy, gooey mixture to Turkish oven baked potato and courgette fritters in around 40 minutes.
Now for your next challenge. Removing it from the oven and leaving it there, looking at you from your kitchen counter, tempting you to eat it…but do your best to let it cool down.
Once you oven-baked potato and courgette fritters have cooled a little, you can cut it all up however you like. If we’re cooking for friends, we’ll cut it into lots of smaller squares. But, if it’s just for us, we like a lovely big cake-shaped slice of it! Yummy!
Oven Baked Potato & Courgette Fritters – Further Info
- If you want individual fritters, you can pour your mixture into muffin tins, like we do for our a la Turka version of egg muffins. Just be aware that these will be deeper so you’ll need to bake for slightly longer to be sure they’re set all the way through.
- If you are skipping the potato and opting for another courgette instead, you could also add a small handful of crumbled feta cheese for extra flavour.
- Oven baked potato and courgette fritters and are great for serving as nibbles when cooking for friends and they’re also perfect for taking on picnics, too, or snacking on when you’re trekking.
- We often eat our oven baked potato and courgette fritters as a lunch with a side of tomato salad and mücver’s traditional accompaniment, suzme yoghurt. Either leave the yoghurt plain make up some other meze dishes such as traditional cacık or classic haydari and chilli yoghurt.