[Food Series] A Turkish Delight! Mücver (Zucchini Fritters)

Posted on by Jennifer Fontaine

Mücver is one of my husband’s favorite dishes (in case I haven’t mentioned it, he is from Istanbul, Turkey). I have had mücver many times, but I think because of my hubby’s affinity for his mom’s mücver, I was always terrified to make it! I have tried my hand at numerous Turkish dishes throughout our 16 year relationship and have fared pretty well, so after our summer excursion to turkey this year, where we ate our weight in mücver, I came home with the determination to give it a go! Mücver is a delicious zucchini fritter. It’s best warm, but the thing I love about it is that it is pretty yummy cold! It’s GREAT as a vehicle to ‘hide’ veggies from kids and it’s also a perfect meal to stick in your backpack when you’re headed out to hike!

Ingredients
5 Small Zucchinis grated
4 Green Onions chopped (whites and greens)
1/3 cup fresh chopped dill
1/3 cup fresh chopped flat leaf parsley
1/4 cup fresh chopped mint
2 eggs
1 cup of feta (this is not traditional and by no means mandatory, but I love it!)
salt and pepper to taste
1 1/2 cups of flour (give or take a little)
olive oil for frying (about a 1/4 inch in frying pan, then add more as you need per batch)

First thing I do is “sweat” the grated zucchini by putting it in a colander with some salt for at least 30 minutes. This will draw out all of the excess water from the zucchini. Throw all of the ingredients (except for the flour and olive oil) into a bowl and mix. Next, start adding your flour into the mixture in small amounts. I usually do it in about 5 separate additions. Once all of the flour is incorporated, heat up your olive oil in the frying pan, on medium heat) and with a spoon, begin dropping your mixture into the oil. (To test the heat of the oil, simply dip the spoon with a touch of the mixture into the oil. If it begins to sizzle, it’s time!) Make sure your oil doesn’t get too hot. You want to be able to cook each side for about 4-5 minutes without it burning, otherwise the inside will be gooey. You don’t want that! Our preference is fairly thin patties, that way they have a less eggy consistency, but of course, it’s entirely up to you! Just make sure to leave space between the fritters in the pan otherwise you may end up with one big, record-breaking mücver! When they’re done, transfer them from the frying pan onto a plate covered with paper towels, so the excess oil can be absorbed.

Our 2 year old loves these!! It’s the only way I can get her to eat zucchini right now, which makes me feel awfully clever. Hope you enjoy as much as we do!

[Food Series] Easy Trail Mix Alternative! Wheat Berry Salad

Posted on by Jennifer Fontaine
I watched Giada De Laurentiis turn Wheat Berries into a gorgeous summer salad on The Food Network and thought: “that looks easy”, so I ran out and bought a package of whole wheat berries and… they have been sitting in the pantry for close to 4 months now! Every time I would open the pantry door, I would see them staring back, mocking me. Finally, I decided enough is enough, so I googled “how to cook wheat berries”. I couldn’t believe how easy it is, then I mocked myself for ever being scared of a wheat berry to begin with! So, I say, “Don’t be afraid! Here’s how!”
 
alternative trail mix wheat berry salad with blueberry, garbanzo bean and cucumber
Ingredients
2 cups of wheat berries
2 bay leaves
4 cups of cold water
4 cups of chicken stock
1 cup chopped cucumber
1 cup blueberries
1 cup garbanzo beans
2 tablespoons olive oil
2 tablespoons fresh squeezed lemon juice

Start by soaking 2 cups of wheat berries in water, in the fridge, overnight. Throw the wheat berries in a deep pot with 2 bay leaves 4 cups of cold water and 4 cups of chicken stock, bring it to a boil, reduce the heat, cover and let them simmer away! Depending on what texture you prefer, your cook time will vary, but the minimum should be about an hour and can go up to two hours if you like them really soft. Drain your wheat berries in a colander and allow them to cool. That’s it! Yep. Really! 

Now the fun part! Wheat berries are so versatile! You can throw in whatever you’re in the mood for! Giada’s recipe features strawberries, mint and goat cheese! I decided to go a more ‘finger food’ route with my first attempt, making sure to include V’s favorite ingredients, thinking it would be a great trail mix type of snack to bring hiking. Over my chilled wheat berries, I threw in chopped cucumber, blueberries and garbanzo beans, then mixed it with about 2 tablespoons of olive oil and the juice of one lemon.