Fry a few minutes on each side, until golden brown, then remove to a paper-towel lined plate. Add the zucchini pulp mixture and mix again well. tablespoon) scoop. I anticipated it being time consuming or messy. If I’d only known how simple they were, it probably wouldn’t have taken me so long to get this weeks recipe done! 4 tablespoons all-purpose flour If you love zucchini … or veggie packed frittatas these are a must make. Combine zucchini and salt in a bowl. 2. And while there is some frying involved it’s not dramatic splatter inducing kind of frying. These were delish! When cooked, mash the zucchini and add to the egg mixture after a few while when it is sufficiently cool. To make yoghurt sauce, combine yoghurt, garlic, and salt in a bowl and stir to combine, then drizzle with olive oil. 2. 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. We’re kicking off the series with zucchini fritters. (OR use 2 large zucchini, shredded), 1 teaspoon of toom (see post) or 3 garlic cloves mashed with a bit of salt, 1 teaspoon of salt, 1/2 teaspoon of pepper, 3 Tablespoons of all-purpose flour or substitute breadcrumbs, 1 cup of olive oil or enough to pan fry the fritters. They smell truly incredible. Stir in the zucchini mixture. 2. I agree with Gina that these are a lot like a mini frittatas. Zucchini fritters are similar to an omelette and can be fried or baked. No splatter. Mix the eggs, flour, baking powder, and all the spices ending with the minced parsley in a bowl. They’re eggy and full of sautéed zucchini and onion, with a hint of garlic and a dash of pepper. Quantity will feed 4 people. No pain. Cook on medium heat till all the water has evaporated. 1 onion, diced Love Zucchini and always have TONS of them from the garden. Fry until set and golden on one side, about 2 minutes; flip and cook cook the remaining egg mixture the same way, adding more oil to the skillet as 1 Mint. (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). This is an absolutely scrumptious dish. Stir in Though I’ve never had a single piece of Middle Eastern food prior to this week, when Brandy asked me to join in on the fun I couldn’t say no…I was intrigued. Do not overcrowd the skillet. 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? Instructions. February 24, 2009 • Category: Mezze/Appetizers. Preheat oven to 400 degrees. Set it aside. SBS acknowledges the traditional owners of country throughout Australia. Let sit for 30 minutes, then drain bowl of excess liquid. 1. 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. | All eggs are 55-60 g, unless specified. always wanted to make fritters with zuchinni but end up making something else! https://www.allrecipes.com/recipe/241422/easy-zucchini-fritters Canola oil, for frying. https://www.tasteofbeirut.com/zucchini-fritters-or-ejjeh-koossa necessary. , @ 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). Cooking Time: 20 minutes, Ingredients: Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 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). ½ bunch fresh parsley, minced It is eaten at room temperature stuffed in pita for a quick lunch or as an appetizer before dinner as part of a mezze. Cool slightly. Clearly I’m ill. Pinch of freshly ground black pepper 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. Post was not sent - check your email addresses! Leftover Thanksgiving Turkey Stuffed Shells, Apple Crisp Cupcakes with Caramel Cream Cheese Frosting, Apple Cinnamon Coffee Cake with Cinnamon Streusel, Lemon Blueberry Cupcakes with Blueberry Buttercream Frosting, Slice and Bake Cranberry Pistachio Cookies. Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples, Eight reasons to eat your way around Byron Bay. ¾ lb (350 g) zucchini (about 1 medium), grated This is an absolutely scrumptious dish. Add the mashed garlic. 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. 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. Is there even such a thing when it’s something like that? Serve at room temperature, with bread on the side and (or) a salad to make up a light meal. 1 ingredient. Plus, I can’t get over how ridiculously simple they were to whip up. You can also make this dish with the zucchini (whole), by cutting it in slices and cooking them in water with the onion. Whisk eggs together with pepper in a separate bowl. In Lebanese cooking, they're enjoyed as part of a mezze banquet or eaten on their own. Subscribe to receive new posts in your email box: I’m Rachel, the name behind the blog! Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. I’m a New England girl, born and raised, now residing in southern New Hampshire with my husband and our three young children. 2 tablespoons 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. Sorry, your blog cannot share posts by email. The mixture should be moist but not wet. 2 steps are required and they can be done at different times: 1. Produce. Thank you for the recipe . until set and golden on the other side, about 1 minute. https://www.sbs.com.au/food/recipes/zucchini-fritters-yoghurt-sauce the zucchini mixture. 3. | All vegetables are medium size and peeled, unless specified. I completed high school in France and moved to the US in 1979. Add the zucchini pulp and about 1/4 cup of water. 5. Slice the zucchinis lengthwise and take a small spoon or ice cream scoop and ‘gut’ out the inside of the zucchinis.