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Lebanese Crispy Fritters 2

Serves 4 to 6 Appetizer vegetarian, Appetizers

Lebanese Crispy Fritters 2

Lebanese Crispy Fritters 2, a beloved home-cooked treat, captures the essence of everyday Lebanese dining. This dish is a staple at family tables, where ingredients like zucchini and eggs are transformed into golden wonders through the generous use of oil and a careful hand with salt. It's a celebration of resourcefulness, using simple pantry staples to create something truly satisfying.

When done right, these fritters boast a crispy exterior that gives way to a tender, flavorful interior flecked with herbs. The zucchini's subtle sweetness melds beautifully with the eggs, while a touch of black pepper adds just the right amount of warmth. Serve them hot, encouraging everyone to dive in and share the joy of a meal well-cooked.

Ingredients

  • 3zucchini — grated
  • 2eggs
  • 4 tbspflour
  • for fryingoil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Grate the 3 zucchini using a box grater and place them in a colander. Sprinkle with a pinch of fine sea salt and let them sit for about 10 minutes to draw out excess moisture. Afterward, use your hands to squeeze out as much liquid as possible, ensuring the fritters will be crispy and not soggy.
  2. In a large mixing bowl, beat the 2 eggs until they are well combined. Add the grated zucchini to the bowl along with 4 tablespoons of flour. Mix thoroughly until the flour is fully incorporated and the mixture holds together when pressed.
  3. Finely chop a generous handful of your choice of herbs, such as parsley or mint, and add them to the zucchini mixture. Season with fine sea salt and black pepper to taste, keeping in mind that the salt will enhance the flavors of the herbs and zucchini.
  4. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be about 1/4 inch deep to ensure even frying. To test if the oil is ready, drop a small piece of the mixture into the pan; it should sizzle immediately.
  5. Using a tablespoon, scoop the zucchini mixture and carefully place it into the hot oil, flattening each scoop slightly with the back of the spoon to form a fritter. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
  6. Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy. You will notice a nutty aroma and the edges will become visibly crisp when they are ready to be flipped.
  7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with a little more fine sea salt while they are still hot to enhance their flavor.
  8. Serve the fritters at once, while they are hot and crispy, as part of a shared meal. These fritters are perfect as an appetizer or a side dish, offering a delightful taste of Lebanese home cooking.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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