These fritters are one of my favorite foods on the PLANET!! If you have extra zucchini lying around, these are a must-make!
Ejjeh Lebanese Zucchini Fritters
Equipment
- Food processor
Ingredients
- 3 medium zucchini, cut into large chunks, then chopped or grated very fine, approx. 2 – 2 ½ cups once the water has been pressed out
- ⅓ cup green onions, roughly chopped, discarding the white ends
- ¾ cup parsley, roughly chopped
- 1 egg
- ⅜ cup flour, (¼ cup + ⅛ cup)
- ½ tsp baking soda
- ¾ tsp dried mint
- ½ tsp salt
- ⅛ tsp pepper
- canola oil, for frying
Instructions
- In a food processor, pulse large chunks of zucchini until it is evenly chopped into very small pieces, about 20-30 seconds. Then, place the zucchini in a mesh strainer over a bowl. Sprinkle with salt and let sit for 5-10 minutes.
- In a food processor, pulse the green onions and parsley until the mixture is very well chopped and begins to combine.
- Squeeze as much water as possible out of the zucchini before placing the drained zucchini in a large bowl. Add the green onion/parsley mixture, the egg, and dried mint. Mix well.
- Fold in the flour, baking soda, salt, and pepper.
- Heat a cast iron skillet with enough canola oil to thoroughly coat the bottom of the pan. Once hot, fry a small dollop of batter as a tester. Taste it and determine if the batter needs additional salt and pepper.
- For each fritter, add about 2 spoonfuls of batter to the pan, pressing down slightly with the back of the spoon. Fry 3-4 minutes per side, until the fritters are a deep golden brown.
- Place the hot fritters on a paper towel-lined dish. Allow to cool just slightly, for 5-10 minutes, then transfer to a serving dish and enjoy!
