Thank you so very much, Kathleen. Absolutely LOVE the leftover idea. That’s brilliant. As someone who really tried to shy away from eating too much meat – especially red meat – this idea is so up my alley!

So glad you enjoyed them, Bruce! I’m sure these types of fritters can be found in several parts of Europe (and/or Middle-East) with their own little twists, so it’s fun to learn about the Mucver.

Also great tips and advice for other readers (and myself), they’ll definitely be useful. So glad you enjoyed them 🙂

The only thing I’d add is sprinkling a teaspoon or so of salt over the grated courgettes and leaving them to stand for half an hour before squeezing them makes it possible (and much easier) to squeeze out a lot of the liquid.

They cook great in an air fryer, and there’s no chance of them falling apart.

Excellent quick thinking, Lynda! Some recipes just don’t translate well to other cooking vessles/mediums.. But thankfully you did some quick thinking and still nailed it. I’m “guilty” of doing this myself sometimes – and sometimes it works, and others I wish I just went with the instructions. But that’s part of learning in the kitchen, and even if the results aren’t perfect, makes you a better chef in the end.

So glad they were enjoyed, I wish I had a few to dig into right now 🙂

Thank you so much, April. Your family has wonderful taste! Not many better ways to use up all that zucchini that’s around, I’m so glad you enjoy it!

Geez, THERESA, what do you expect? Zucchini is naturally bland – almost tasteless. So yes, a savory dish with zucchini is not going to have much taste – you’re only going to taste what you add to the zucchini. Same as in a sweet loaf – you taste the sugar, not the zucchini. IMO this is a great recipe – and the accompanying photos are spectacular.

Thank you so much, Cynthia! A second squeeze sounds like an excellent idea… I think I might include that in my directions, as it just makes sense. To answer your question about keeping them crispy, I too have been on the hunt as it seems a difficult task. The best results I’ve had was keeping them directly on the steel grate in the oven at 250-275F, so hot air can circulate all around them. They didn’t stay crisp, but were less “soggy” than when placed on a baking dish. And to be honest, whether at home or out, I don’t think I’ve ever been served these fritters “crisp”… It just might not be entirely possible.