There are a few things that seem to be common in most people around the world, and one of those things is a love for fried food, who can resist crispy or crunchy food pipping hot from a fryer? Not me, and most probably not you! This Lebanese ejji is so easy to make and you’ll get perfectly crispy fritters every time.
Lebanese parsley fritters, ejji is one of the easiest and economical improvised dinners you can make. Think of the batter as a template that you can adapt to your liking, use herbs other than parsley, or you can include zucchini, potatoes, corn or whatever you have in the refrigerator. A simple and a pantry friendly dish that calls for so few ingredients and costs so little per serving; made from eggs, parsley, flour, spices and leavening agents, serve it as an appetizer, side, snack or even a main with your favorite salad. It is quick and easy and can be ready in less than 30 minutes.
These Lebanese parsley fritters are alluringly crispy and golden on the outside, and tender and flavorful on the inside – they are easy to whip up. Simply chop the parsley, coat chopped onion in the mentioned amount of salt and pepper and let them sit for 10 minutes; squeeze well with your hands to draw out much of the moisture. throw both onions and parsley in a bowl with all of your other ingredients. From there, scoop them right out onto a shallow oil hot skillet, flattening them up with the back of a spoon to resemble a pancake. Flip, cook, serve.
Ingredients needed to make Parsley Ejji / ejjit al bakdounes
- Parsley: flat-leaf or curly parsley, both will work, though in Lebanon flat-leaf parsley is commonly used, I have tried it with the curly variety and the result was just as good.
- Eggs: lightly beaten
- All- purpose flour: acts as a binder, or use instead a tablespoon of coconut flour+ 2 tablespoons almond flour for a gluten-free or low carb option!
- Baking powder, to help puff up and to add texture.
- Baking soda: to add a crispy flavor around the edges.
- Salt: my personal preference is sea salt, but you can use table salt.
- Onion: use red or yellow both will do the job just fine.
- Black pepper: works perfectly to pack the ejji with flavor.
- Cinnamon powder: a spice used predominantly in the West in sweets, but it is common practice to use it in savory dishes as well in Lebanon and the Middle East.
Ejji has been a family favorite for years and a staple in our home. Growing up, every Sunday there was a batch of ejji sizzling on my mom’s stove, simply because it is easy to make kids and adults equally love it, and it is versatile enough to be served as an, appetizer, sides, snack or even a main with your yogurt and cucumber salad, or simply with your favorite salad.
Can I make the Lebanese ejji / parsley fritters gluten free or low carb?
Yes, you can, it is easily made gluten-free or low carb by omitting the all-purpose flour and using instead a tablespoon of coconut flour+ 2 tablespoons almond flour. When I am following a low carb diet, I would really enjoy these fritters!
Can I bake the parsley ejji in the oven?
Yes, you can, and here is a recipe for baked parsley ejji, but they won’t be as crispy as the fried fritters.
Can I double or triple the recipe to feed a large crowd?
Yes, this recipe can be doubled or even tripled.
Serving Suggestions
You can serve the Lebanese parsley fritters plain or with the Lebanese yogurt cucumber salad (recipe below) / Fattoush / tabbouleh / Middle Eastern salad , garden green salad or your favorite salad, all are great, the sky is the limit.
More fried food worth checking out!
- Lebanese Meat Rolls
- Zucchini Fritters
- Firecracker Shrimp
- Goat Cheese and Black olive Rolls
- Jalapeno Poppers Stuffed with Halloumi
- Crispy Spring Rolls
Lebanese Parsley Ejji/ Lebanese Parsley Fritters
Description
Ingredients
For the parsley fritters, ejji:
- 5 eggs
- 1 parsley bundle equivalent to 1 cup after chopping,
- 1 onion
- 1/3 cup all-purpose flour
- A pinch of freshly grated black pepper
- ¼ teaspoon cinnamon powder
- A pinch of salt to add to the onion
- Another pinch of salt to add to the batter
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 1/2 cups sunflower oil or canola oil
For the yogurt and Cucumber Salad
- 3 cups plain yogurt
- 3 medium sized Lebanese or Persian cucumbers sliced, you can peel or leave their peels
- 2 garlic cloves
- ½ tablespoon dried mint
- ½ teaspoon salt or to taste
- 2 tablespoons olive oil
- 3 ice cubes
Instructions
- To make the yogurt cucumber salad: slice the cucumbers to ½ inch discs. Crush the garlic and mix together with the yogurt, dried mint and salt. Add the cucumber discs, ice cubes and olive oil. Stir and refrigerate
- To make the Parsley Fritters, Ejji: with a sharp knife, finely dice the onion, coat in a pinch of salt, freshly grated black pepper and cinnamon powder and let them sit for 10 minutes. Finely chop the parsley.
- Squeeze well the onion with your hands to draw out much of the moisture and add to a large bowl
- Add the parsley and the eggs one at a time and whisk to homogenize. Stir in the flour, baking powder, baking soda and a pinch of salt.
- Line a plate or platter with kitchen paper towels and set aside.
- Heat the oil in a large skillet over medium high heat until the oil is shimmery and hot.
- Scoop a large serving spoon of the batter for each fritter, cook until the underside is nicely crispy and golden, about 2 to 3 minutes. Flip and cook on the other side. Serve warm with the Lebanese yogurt and cucumber salad or your favorite salad.
