Zucchini Fritters

An old-fashioned Lebanese fritter and a comfort meal that I grew up eating – great for gatherings … soft in the middle with crispy bits on the edges. These fritters are called “eggit koussa”. I remember my mom would make a huge batch of these over the weekend and we used to enjoy it accompanied with plain yogurt or even a green salad. They are easy to put together, just make sure to salt the shredded zucchini and squeeze them well before adding to the batter – zucchini are usually heavy with water. The recipe always brings rave reviews when shared with my friends.

The zucchini fritters are easy to whip up.  Grate your zucchini, sprinkle with salt, set aside for 30 minutes, then squeeze them well, ridding them from the excess liquid; throw them in a bowl and add all the other ingredients, whisk well.  Heat oil in a saucepan, and drop the batter using an ice cream scooper, cook to a golden brown crisp.  Transfer the fritters to a paper towel-lined plate.  Serve warm

I would love to hear your feedback if you try the recipe!!

• You can bake the batch in a single large oven dish instead of frying for a lighter approach, all you have to do is to grease a 30 cm round baking pan and  transfer and bake in a preheated oven to 200°C/ 400°F to a golden color!

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Sprinkle the salt over the grated zucchini. Set aside for 30 minutes.

Squeeze the zucchini strands well torid themfrom excess water (the more you squeeze the better the result).

Place the squeezed zucchini in a bowl. Add the eggs, flour, onion, baking powder, baking soda, and black pepper.

Whisk to homogenize the mixture.

Heat the oil in a saucepan to an adequate frying temperature.Working in batches, drop the batter into the saucepan using an ice cream scooper (one scoop for each fritter).  Cook turning the fritters until golden brown and crispy.  Remove with a slotted spoon and serve warm.

Ingredients:

5 eggs
⅓ cup flour
900 g./2 lb. zucchini, roughly grated
1 onion, finely chopped
1 teaspoon baking powder
¼ teaspoon baking soda
A pinch of freshly grated black pepper
1 teaspoon salt
Canola oil, for deep frying

Directions:

Sprinkle the salt over the grated zucchini. Set aside for 30 minutes.
Squeeze the zucchini strands ridding it from excess water (the more you squeeze the better the result).
Place the squeezed zucchini in a bowl. Add the eggs, flour, onion, baking powder, baking soda, and black pepper.
Whisk to homogenize the mixture.
Heat the oil in a saucepan to an adequate frying temperature.
Working in batches, drop the batter into the saucepan using an ice cream scooper (one scoop for each fritter).
Cook turning the fritters until golden brown and crispy.
Remove with a slotted spoon to a paper towel-lined plate.  Serve warm!!

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them at #Hadia's Lebanese Cuisine