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Lebanese Crispy Fritters

Serves 4 to 6 Appetizer vegetarian, Appetizers

Lebanese Crispy Fritters

Lebanese Crispy Fritters are a staple on home tables, crafted with the intuition of seasoned hands. Known as 'Ejjeh Kousa' in some regions, these fritters find their way to the table as a comforting dish, often served during family lunches. The tradition of making these fritters is passed down through generations, with each cook adding their own personal touch, ensuring that no two batches are ever the same.

These fritters are a celebration of simplicity and flavor, showcasing tender shreds of zucchini bound with eggs and flour, then fried to golden perfection. The result is a crisp exterior that gives way to a soft, herb-laden interior. Salt and pepper are adjusted to taste, with the final seasoning left to the discretion of the cook, making each bite a personalized delight.

Ingredients

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

Method

  1. Start by grating the 3 zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to ensure your fritters are crispy rather than soggy.
  2. In a large mixing bowl, beat 2 eggs until they are well combined. Add the squeezed zucchini to the bowl along with 4 tablespoons of flour. Mix until the ingredients are well incorporated, creating a thick batter.
  3. Chop your choice of fresh herbs, such as parsley or mint, finely and add them to the batter. Season the mixture with fine sea salt and black pepper to taste. Stir well to distribute the herbs and seasoning evenly throughout the batter.
  4. In a large skillet, pour enough oil for frying to cover the bottom generously and heat it over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
  5. Using a tablespoon, drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry the fritters in batches, ensuring not to overcrowd the pan, which helps maintain the oil temperature.
  6. Cook each fritter for about 3-4 minutes on each side, or until they are golden brown and crispy. The edges should be crisp and the center cooked through. Adjust the heat as necessary to prevent burning.
  7. Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil. Immediately sprinkle a pinch of fine sea salt over the hot fritters to enhance their flavor.
  8. Serve the Lebanese Crispy Fritters warm, encouraging diners to enjoy them while they are still crisp and flavorful. These fritters are perfect for sharing, embodying the communal spirit 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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