{"id":7704,"date":"2014-02-26T15:18:10","date_gmt":"2014-02-26T15:18:10","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=7704"},"modified":"2026-10-23T23:08:20","modified_gmt":"2026-10-23T23:08:20","slug":"zucchini-fritters","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/zucchini-fritters\/","title":{"rendered":"Lebanese Zucchini Fritters (Ejjet Kousa) \u2013 Crispy & Easy"},"content":{"rendered":"

Lebanese zucchini fritters, known as Ejjet Kousa<\/strong>, are an old-fashioned Lebanese favorite and a comforting dish I grew up eating. With their soft, tender centers and crispy edges, these delicious fritters are perfect for family meals, weekend gatherings, or sharing with friends.<\/p>\n

I still remember how my mom would make a huge batch over the weekend, and we would enjoy them with plain yogurt or a refreshing green salad. They are wonderfully easy to prepare, but there is one important step you should not skip: salting the shredded zucchini and squeezing out as much excess moisture as possible before adding it to the batter. Zucchini naturally contains a lot of water, and removing the excess helps the fritters hold their shape and develop those lovely golden, crispy edges.<\/p>\n

These Lebanese zucchini fritters are simple, comforting, and full of nostalgic flavor. Whenever I share them with my friends, they always receive rave reviews!<\/p>\n

How to Make Lebanese Zucchini Fritters (Ejjet Kousa)<\/h2>\n

Lebanese zucchini fritters are easy to whip up! Start by grating the zucchini, sprinkling it with salt, and setting it aside for 30 minutes.<\/p>\n

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Squeeze out as much excess moisture as possible, then transfer the zucchini to a bowl.<\/p>\n

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Add the remaining ingredients.<\/p>\n

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Whisk until well combined.<\/p>\n

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Heat the oil in a saucepan over medium heat. Using an ice cream scoop, carefully drop portions of the batter into the hot oil and fry until golden brown and crispy on the outside. Transfer the fritters to a paper towel-lined plate to drain any excess oil. Serve warm and enjoy!<\/p>\n

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Frequently Asked Questions (FAQ)<\/h2>\n

Can I bake these zucchini fritters instead of frying them?<\/strong><\/h3>\n

<\/strong>Yes! For a lighter version, grease a 30 cm (12-inch) round baking pan, transfer the batter into it, and bake in a preheated oven at 200\u00b0C \/ 400\u00b0F until it is cooked through and beautifully golden.<\/p>\n

Why did my fritters fall apart or turn out soggy?<\/strong><\/h3>\n

<\/strong>The culprit is almost always hidden moisture. Zucchini is packed with water. If you don’t let it sit with the salt for 30 minutes and squeeze it thoroughly in a towel, that excess liquid will thin out your batter and prevent the fritters from crisping up.<\/p>\n

Why is it important not to overcrowd the frying pan?<\/strong><\/h3>\n

<\/strong>Dropping too many scoops of batter into the pan at once lowers the oil temperature rapidly. This causes the fritters to absorb more oil and become greasy rather than crispy. Cook them in small batches so the oil stays hot.<\/p>\n

What is the best way to serve Ejjet Kousa?<\/strong><\/h3>\n
<\/strong>These fritters are traditionally served warm. They pair beautifully with a dollop of plain yogurt, a refreshing tzatziki sauce, or a crisp green side salad.<\/div>\n
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Can I make the batter ahead of time?<\/strong><\/h3>\n
<\/strong>It is highly recommended to fry or bake the batter immediately after mixing. Even after squeezing, the zucchini and onion will continue to release moisture when in contact with the salt and eggs, which will make the batter too wet if left to sit in the fridge.<\/div>\n
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More Authentic Lebanese Zucchini Recipes to Try<\/h2>\n