So yes, I was excited when Brandy asked me if I'd like to participate in A Mid-East Feast. This would be a chance for me to fall in love with Faith's book before it was even available to the public. Over the next four weeks, we will be trying out a few of the recipes and writing a review. You're in store for something good! First up, we're trying out these Zucchini Fritters, or Ejet Kousa.
And you know what? It was fantastic - what a pleasant surprise! Although I can picture myself lighting up at just the thought of them in the morning, you can also add them to an appetizer (or maza) platter. Add a stack of flatbreads, some briny olives, and either some juicy, ripe slices of tomatoes sprinkled with salt and pepper or some nice tomato jam...you're golden.
Zucchini Fritters {EJET KOUSA}
by
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: saute appetizer side snack vegetarian sugar-free nut-free soy-free zucchini eggs Middle Eastern
Ingredients (serves: 4 as a part of a maza platter or 2 as a meal)
- 2 tablespoons olive oil
- 1 onion, diced
- ¾ lb (350 g) zucchini (about 1 medium), grated
- 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
- 4 large eggs
- 4 tablespoons all-purpose flour
- ½ bunch fresh parsley, minced
- Pinch of freshly ground black pepper
- Canola oil, for frying
Instructions
Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. 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. Cool slightly.
Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.
Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.
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I am very excited to be taking part in A Mid-East Feast, a 4-week event celebrating the upcoming release of the cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith of An Edible Mosaic. Brandy from Nutmeg Nanny is hosting and eight other food bloggers, including myself are participating. Join us as we try a few of Faith's recipes and get cozy with this beautiful book. If you have a moment, stop by and check out everybody's posts and be prepared to get hungry for A Mid-East Feast!
Brandy - Nutmeg Nanny | Amanda - Fake Ginger | Jeanette – Jeanette’s Healthy Living | Gina – Running to the Kitchen |Joanne – Eats Well With Others | Heather - girlichef | Natasha – Five Star Foodie | Megan – What’s Megan Making | Rachel – Baked by Rachel
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