Zucchini Fritters
Description
An old-fashioned Lebanese favorite, Ejjet Kousa holds a special place in my heart. These traditional zucchini fritters feature tender, soft centers perfectly balanced by irresistibly golden, crispy edges. Wonderfully easy to prepare, they bring a comforting taste of home to any family meal or weekend gathering.
Ingredients
- 900 g / 2 lb. zucchini roughly grated
- 5 eggs
- ⅓ cup flour
- 1 onion finely chopped
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- A pinch of freshly grated black pepper
- Canola oil for deep frying
Instructions
- Draw out moisture: Sprinkle the salt over the grated zucchini. Set aside for 30 minutes.
- Squeeze thoroughly: Squeeze the zucchini strands to rid them of excess water (the more you squeeze, the better the result).
- Mix the batter: 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: Heat the oil in a saucepan to an adequate frying temperature.
- Form and fry: Working in batches, drop the batter into the saucepan using an ice cream scoop (one scoop for each fritter). Do not overcrowd the frying pan so the temperature stays hot and the fritters crisp up properly.
- Cook: Cook, turning the fritters until they are golden brown and crispy.
- Drain and serve: Remove with a slotted spoon to a paper towel-lined plate. Serve warm!
Video
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