Lebanese Parsley Ejji/ Lebanese Parsley Fritters
Description
Parsley brings an amazing bright and herby flavor. Black pepper, cinnamon powder and sea salt deepen the flavor notes and provide the fritters with explosion of flavors. Eggs, baking powder, baking soda and all-purpose flour create a batter that’s crispy on the edges and soft and tender in the middle – a winner and a classic Lebanese recipe you’ll want to keep in your repertoire!
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.
Video
Notes
If you make "Lebanese Parsley Ejji/ Lebanese Parsley Fritters", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
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