Zucchini Fritters with Detox Herbs

I mentioned in my last post that I am officially *pumped* for Spring! I’m not much of a winter gal and tend to hibernate inside far more than anyone should so I’m since happy to report that I’m finally craving the outdoors, more excercise and plenty of fresh, green food!

I’ve also found myself spending more time in the kitchen, bursting at the seams with inspiration – a good thing for you because I have a ton of good content coming out in my newsletter planned for the next few months (subscribe here for weekly recipes & health tips). During my time in the kitchen I’ve also forced myself to put away my computer and phone and allow my cooking time to really become more of a meditation. It’s working really well for me as a stress reliever and way to infuse some creativity back in to my busy days – I highly recommend giving it a try if you also love to cook!


ZUcchini Fritters Mucver Michelle Tirmandi Michelle nutrition Toronto Nutritionist Nutritionist in Toronto

These zucchini fritters, or Mucver as they are called in Turkish were inspired by my recent thoughts about my friends and family in Turkey. Every time I visit Turkey I make sure to order them as a meze and they never disappoint!

Now, admittedly they aren’t the healthiest recipe I’ve ever posted, but my rules around food fall in one of two categories: Is the food made from real foods and whole ingredients? Is the food processed and made with artificial ingredients? My personal food philosophy is that if it’s made with real food then there is always room in my diet! That said, I do believe that certain foods are to be eaten less often and so these are more like a special treat.

Before I get in to the recipe, I do want to give a quick highlight to some of the herbs used. I love herbs, and sort of feel that they don’t always make it to the nutritional spotlight even though they have a ton to offer us!

Detox Benefits of Herbs


Parsley is know for helping to support the natural detoxification processes by supporting the bladder, kidneys and the liver. If not supported through proper nutrition, these three organs of elimination can become overburdened with toxins which impacts our ability to operate at our best.


Dill has been known to offer anti-fungal benefits to protect the body from specific types of mold. Dill also has a significantly high level of Vitamins C + A, both key antioxidants that help the body to neutralize toxins and also contribute to great skin health.


This soothing and cooling mint is known for helping with cramping, bloating, constipation and diarrhea. Mint also helps the body to detoxify by helping to flush out unwanted substances. It’s also been speculated to help flush toxins though the skin, helping you to get your glow!

Zucchini Fritters (Mucver) with Detox Herbs 

Mucver Michelle Nutrition Toronto Nutritionist


  • 4 medium zucchinis
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup + 3 Tbsp fresh dill, chopped, divided
  • 2 Tbsp fresh mint, chopped
  • 4 green onions, thinly chopped
  • 1 1/2 cups regular oats, processed to flour
  • 3 eggs
  • 1 cup goat feta cheese, crumbled
  • Sea salt
  • 2-3 Tbsp ghee (or coconut oil) for frying
  • 1/2 cup plain organic yogurt

Mucver Zucchini fritters Michelle Tirmandi Michelle Nutrition Toronto Nutritionist


  1. Grate the zucchinis using a cheese grater or food processor with a grating blade.
  2. Add several shakes of sea salt to the zucchini (be sure to cover all of the zucchini) then add the grated zucchini to a large colander and let sit for 12 minutes.
  3. While the zucchini is sitting in the salt, wash and chop all of the herbs and add them to a separate bowl (keep remaining 2 Tbsp of dill aside for yogurt sauce).
  4. Process 1 1/2 cups of regular oats in a food processor or blender until a flour has formed, set aside.
  5. After allowing the zucchini to sit with the salt, use a few paper towels or clean tea towel to squeeze all of the excess water from the zucchini (this is a very important step – do not miss this!). Add the drained zucchini to the bowl with the herbs.
  6. Mix the eggs and cheese in with the zucchini and herbs and slowly stir in the oat flour.
  7. Add the ghee or cooking oil to a large frying pan and heat over high heat.
  8. Drop 1 spoonful of mixture in to the hot ghee or oil making sure to keep the patties separated (test with one first to detect if the temperature is too hot).
  9. Cook for 3-5 minutes on either side until golden brown then remove and place on a plate with paper towel to absorb any extra oil.
  10. Mix yogurt with the remaining 2 Tbsp of chopped dill, add a few dashes of salt and serve with the patties either hot or cold.


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