I’ll look a little harder next time I’m in the city! | All eggs are 55-60 g, unless specified. 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? 3. starts to soften, about 5 minutes, stirring occasionally. Serve warm with yoghurt sauce. until set and golden on the other side, about 1 minute. Add the mashed garlic. https://www.allrecipes.com/recipe/241422/easy-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. And while there is some frying involved it’s not dramatic splatter inducing kind of frying. Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky | All herbs are fresh (unless specified) and cups are lightly packed. https://www.tasteofbeirut.com/zucchini-fritters-or-ejjeh-koossa (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). Cooking Time: 20 minutes, Ingredients: https://www.sbs.com.au/food/recipes/zucchini-fritters-yoghurt-sauce https://cooking.nytimes.com/recipes/1013043-greek-zucchini-fritters They smell truly incredible. 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. Add beaten eggs to bowl with other ingredients and whisk thoroughly. Whisk eggs together with pepper in a separate bowl. If you love zucchini … or veggie packed frittatas these are a must make. ¾ lb (350 g) zucchini (about 1 medium), grated looks delicuos – am gonna try this. I am Joumana Accad and was born and raised in Beirut. Subscribe to receive new posts in your email box: I’m Rachel, the name behind the blog! You can also add a bit of chopped green pepper or a chile to the mixture. I have made a vegan version here . 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. 4 large eggs No splatter. No pain. tablespoon) scoop. These were delish! 1. 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. Sorry, your blog cannot share posts by email. 2. Do not overcrowd the skillet. Stir in I hope you’re ready for some Middle Eastern food! This is an absolutely scrumptious dish. To make yoghurt sauce, combine yoghurt, garlic, and salt in a bowl and stir to combine, then drizzle with olive oil. 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. Fry a few minutes on each side, until golden brown, then remove to a paper-towel lined plate. Plus, I can’t get over how ridiculously simple they were to whip up. I anticipated it being time consuming or messy. softened and the water has evaporated, about 8 minutes, stirring occasionally; add the
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