These were delish! 5. Preheat oven to 400 degrees. , Thanks so much!! I hope you’re ready for some Middle Eastern food! always wanted to make fritters with zuchinni but end up making something else! The mixture should be moist but not wet. | All vegetables are medium size and peeled, unless specified. necessary. Is there even such a thing when it’s something like that? Follow that rule, and everything will turn up soft, crisp and golden. Though to be honest, I did splatter myself with the first or second flip. Working in batches, ladle batter into oil. (OR  use 2 large zucchini, shredded), (see post) or 3 garlic cloves mashed with a bit of salt, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pocket (Opens in new window), Click to email this to a friend (Opens in new window), Photography and Content Copyright © Joumana Accad, Taste of Beirut ® 2020, Chickpea in yogurt sauce (Fattet al-hummus). Serve at room temperature, with bread on the side and (or) a salad to make up a light meal. https://www.allrecipes.com/recipe/241422/easy-zucchini-fritters Drop 2 large tablespoons of batter and cook for 2 minutes on each side.Continue until all the batter is used up, stacking the fritters on a plate lined with several paper towels to absorb the extra oil. . Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Love Zucchini and always have TONS of them from the garden. Add beaten eggs to bowl with other ingredients and whisk thoroughly. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Combine zucchini and salt in a bowl. Clearly I’m ill. Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 Do not overcrowd the skillet. ¾ lb (350 g) zucchini (about 1 medium), grated | All eggs are 55-60 g, unless specified. A tip – don’t flip and splat the zucchini fritter down, gently flip the fritter over onto it’s uncooked side on the edge of the pan and slide it down back into the oil. 1. Fantastic!! If I’d only known how simple they were, it probably wouldn’t have taken me so long to get this weeks recipe done! garlic and cook 1 minute more, stirring constantly. Faith described them as savory pancakes and suggests serving them with “olives, fresh tomatoes and a stack of flatbread.” I was *this* close to making potato pancakes or potato fritters to go along with these because my love for potatoes is seriously out of control. Cooking Time: 20 minutes, Ingredients: Add the mashed garlic. about 8oz. The zucchini pulp imparts  a delicate flavor that will be liked by everyone and it is a unique way to eat the vegetable, as well as a complete meal when served with a salad. Thank you for the recipe . No pain. Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. https://www.sbs.com.au/food/recipes/zucchini-fritters-yoghurt-sauce Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. 4 tablespoons all-purpose flour Slice the zucchinis lengthwise and take a small spoon or ice cream scoop and ‘gut’ out the inside of the zucchinis. I have made a vegan version here . For the next several weeks, along with some fabulous bloggers, I’ll be sharing a few recipes from Faith’s new cookbook An Edible Mosaic. Let sit for 30 minutes, then drain bowl of excess liquid. Sorry, your blog cannot share posts by email. It is eaten at room temperature stuffed in pita for a quick lunch or as an appetizer  before dinner as part of a mezze. Add zucchini to a large bowl with ½ tsp salt, baking powder, flour, coriander, mint, and spring onions. Heat vegetable oil in a pan over medium heat. softened and the water has evaporated, about 8 minutes, stirring occasionally; add the We usually ate it the day after having the, (stuffed zucchini in meat)  as it is made with the pulp collected after coring the zucchini for. 2. But yesterday I ate potatoes loaded with cheese and bacon for lunch…and then had the weirdest thought that maybe I’d eaten too much. Heat some oil on the stove (about one cup at a time, to be drained and replaced by a fresh cup of oil if the oil becomes brown). Whisk eggs together with pepper in a separate bowl. Add the zucchini pulp mixture and mix again well. HAVE to try this one. Subscribe to receive new posts in your email box: I’m Rachel, the name behind the blog! Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. ½ bunch fresh parsley, minced Saute chopped onion  in a bit of olive oil till onion is translucent. Ejjeh (pronounced eh-zhey) are small omelettes / savoury egg pancakes (much in the style of an Asian scallion or kimchi pancake) typically filled with fresh herbs and in this case, kousa or zucchini.They can be served as a mezze, an appetiser, a side dish, or even a main course. looks delicuos – am gonna try this. Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt Quantity will feed 4 people. Preparation Time: 10 minutes Instructions. Set it aside. Joumana, may I ask where you found the corer? https://cooking.nytimes.com/recipes/1013043-greek-zucchini-fritters And while there is some frying involved it’s not dramatic splatter inducing kind of frying. , @ Dana: You can find the corer in all Middle-Eastern stores; or you can find an apple corer in a regular kitchen supply store all over North America (they are shorter but will do). I am the mother of two grown children and a former school teacher, pastry chef, caterer and translator. cook the remaining egg mixture the same way, adding more oil to the skillet as 2. Salting and squeezing the grated zucchini to rid it of excess water is the key to success in these patties. They smell truly incredible. To make yoghurt sauce, combine yoghurt, garlic, and salt in a bowl and stir to combine, then drizzle with olive oil. We usually ate it the day after having the koossa mehche (stuffed zucchini in meat)  as it is made with the pulp collected after coring the zucchini for koossa. 1 onion, diced The zucchini pulp imparts  a delicate flavor that will be liked by everyone and it is a unique way to eat the vegetable, as well as a complete meal when served with a salad. 1 ingredient. We’re kicking off the series with zucchini fritters. Canola oil, for frying. In Lebanese cooking, they're enjoyed as part of a mezze banquet or eaten on their own. Plus, I can’t get over how ridiculously simple they were to whip up. 3. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Recipe by LINDA KALIL. 1 Mint. This is an absolutely scrumptious dish. I’m wondering if they are readily available in North America and I’m just not looking in the right spots or if I need to have one sent to me from Lebanon? You can also make this dish with the zucchini (whole), by cutting it in slices and cooking them in water with the onion.

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