These Lebanese parsley fritters are alluringly crispy and golden on the outside, yet tender and flavorful on the inside—and they’re incredibly easy to whip up. Simply chop the parsley, then toss the chopped onion with the specified amount of salt and pepper and let it sit for 10 minutes. Squeeze the onion well with your hands to draw out as much moisture as possible.
Add both the onion and parsley to a bowl along with the remaining ingredients and mix well. From there, scoop the mixture directly into a shallow skillet with hot oil, flattening each fritter with the back of a spoon to resemble a pancake. Flip, cook until golden and crisp on both sides, and serve.
Ingredients Needed to Make Parsley Ejji (Ejjit al-Bakdounes)
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- Fresh Parsley: Flat-leaf or curly parsley will both work perfectly here. In Lebanon, flat-leaf parsley is commonly used, but I have also tried this recipe with curly parsley, and the finished result was just as good.
- Eggs: Make sure they are lightly beaten before adding them to the batter.
- All-Purpose Flour: This acts as the main binder for your fritters. Gluten-Free / Low-Carb Alternative: You can easily substitute it with 1 tablespoon of coconut flour combined with 2 tablespoons of almond flour.
- Baking Powder: This essential leavening agent helps the ejji puff up beautifully and adds a light, pleasant texture.
- Baking Soda: Don’t skip this! It reacts during frying to help create incredibly crispy, golden edges.
- Sea Salt: My personal preference is fine sea salt, but regular table salt works just as well.
- Onion: Either a red or a yellow onion will do the job just fine.
- Black Pepper: Adds excellent depth of flavor and a subtle, warm kick to the ejji.
- Cinnamon Powder: While cinnamon is predominantly used in sweet baking in the West, it is a staple for savory dishes in Lebanon and throughout the Middle Eastern culinary tradition.
Why This Traditional Lebanese Ejji Recipe is a Family Favorite
Frequently Asked Questions (FAQs)
What is Lebanese Ejji?
Lebanese Ejji (also known as Ijeh) is a traditional savory herb omelet or fritter. It is primarily made with fresh parsley, onions, eggs, flour, and spices, which are mixed into a light batter and fried until golden and crispy.
Why are my parsley fritters soggy instead of crispy?
The most common reason for soggy fritters is excess moisture in the vegetables. To ensure perfectly crispy Ejji, toss your chopped onions with salt and let them sit for 10 minutes. Then, squeeze them firmly with your hands to remove as much liquid as possible before adding them to the batter.
Can I bake Lebanese Ejji instead of frying it?
Yes! You can bake Ejji for a healthier alternative. Pour the batter into a greased muffin tin or a shallow baking dish and bake at 375°F (190°C) for about 15–20 minutes, or until the center is set and the edges are golden. Keep in mind, however, that baked Ejji will not have the same ultra-crispy exterior as traditionally fried Ejji.
What should I serve with Lebanese parsley fritters?
Ejji can be enjoyed warm or at room temperature. It pairs beautifully with Lebanese yogurt and cucumber salad, fresh Middle Eastern salads such as Tabbouleh or Fattoush, pita bread, plain yogurt, or a squeeze of fresh lemon juice.
Can I make Lebanese Ejji (parsley fritters) gluten-free or low-carb?
Yes! You can easily make these Lebanese parsley fritters gluten-free or low-carb by replacing the all-purpose flour with 1 tablespoon of coconut flour and 2 tablespoons of almond flour. When I’m following a low-carb diet, I really enjoy making these fritters!
Can I bake the parsley Ejji in the oven?
Yes, you can! You can follow this recipe for baked parsley Ejji. Just keep in mind that baked Ejji will not be as crispy as the fried version.
Can I double or triple the recipe to feed a large crowd?
Absolutely! This recipe can easily be doubled or even tripled to feed a large crowd.
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More Must-Try Fried Foods to Add to Your List
- Lebanese Meat Rolls
- Lebanese Cheese Rolls
- Lebanese Cheese Samboussek
- Zucchini Fritters
- Firecracker Shrimp
- Goat Cheese and Black olive Rolls
- Jalapeno Poppers Stuffed with Halloumi
- Crispy Spring Rolls
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Easy Lebanese Parsley Ejji Recipe (Crispy Fritters)
Description
Ingredients
Ingredients for Lebanese Parsley Fritters
- 5 eggs
- 1 bunch of parsley equivalent to about 1 cup after chopping
- 1 onion
- ⅓ cup all-purpose flour
- A pinch of freshly ground black pepper
- ¼ teaspoon ground cinnamon
- A pinch of salt for the onion
- Another pinch of salt for the batter
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1½ cups sunflower or canola oil for frying
Yogurt & Cucumber Salad
- 3 cups plain yogurt
- 3 medium Lebanese or Persian cucumbers sliced (peeled or unpeeled)
- 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 into ½-inch discs. Crush the garlic and mix it with the yogurt, dried mint, and salt. Add the cucumber slices, ice cubes, and olive oil. Stir well and refrigerate until chilled.
- To make the Parsley Fritters, Ejji: Using a sharp knife, finely dice the onion. Season with a pinch of salt, freshly ground black pepper, and cinnamon, and let it sit for 10 minutes. Finely chop the parsley.
- Squeeze the onion well with your hands to remove as much moisture as possible, then add it to a large bowl.
- Add the parsley and eggs one at a time, whisking well after each addition. Stir in the flour, baking powder, baking soda, and a pinch of salt.
- Line a plate or platter with paper towels and set aside.
- Heat the oil in a large skillet over medium-high heat until it is shimmering and hot.
- Scoop a large spoonful of batter for each fritter and cook until the underside is crisp and golden, about 2–3 minutes. Flip and cook the other side until golden and cooked through. Serve warm with Lebanese yogurt and cucumber salad, or your favorite salad.
2 Comments
It’s very good
Thank you, Willie.