Zucchini Fritters

Zucchini Fritters

Zucchini Fritters

An old-fashioned Lebanese fritter anda 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 theseover 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.

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

 

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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 and serve warm.

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