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Lebanese Zucchini Fritters (Ejjet Kousa) – Crispy & Easy

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Lebanese zucchini fritters, known as Ejjet Kousa, 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.

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.

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

How to Make Lebanese Zucchini Fritters (Ejjet Kousa)

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

Squeeze out as much excess moisture as possible, then transfer the zucchini to a bowl.

Add the remaining ingredients.

Whisk until well combined.

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!

 

Frequently Asked Questions (FAQ)

Can I bake these zucchini fritters instead of frying them?

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°C / 400°F until it is cooked through and beautifully golden.

Why did my fritters fall apart or turn out soggy?

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.

Why is it important not to overcrowd the frying pan?

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.

What is the best way to serve Ejjet Kousa?

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.

Can I make the batter ahead of time?

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.
A close-up shot of golden-brown Lebanese zucchini fritters (Ejjet Kousa) stacked on a plate, highlighting their crispy edges.

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Zucchini Fritters

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Prep: 15 minutes
Cook: 15 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 4 persons
Course
Main Course
Side
Snacks
Cuisine
Lebanese
Print Pin Review

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

Keyword crispy zucchini fritters, ejjet kousa, zucchini fritters recipe
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3 Comments

  • Reply
    foodior Donia
    Sep 09,2019 at 7:54 am

    Can I bake them instead ?

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Hadia Zebib is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. She started her food blog, Hadia’s Lebanese Cuisine. Over time, millions of people have visited her site in search of Lebanese and Middle Eastern recipes.

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Lemon or Passion Fruit Posset
Learn how to make Lebanese Cheese Rolls, also known as Rkakat Jibneh! These crispy, golden Middle Eastern appetizers feature a deliciously stretchy mozzarella cheese filling wrapped in thin, crunchy spring roll pastry. Discover the stovetop cheese-filling technique that creates a creamy, gooey center. Learn how to roll and seal the wrappers to help prevent the cheese from leaking. Follow the freezing and frying tips for beautifully golden, crispy cheese rolls. Serve these homemade Lebanese appetizers as part of a mezze spread, party snack, or family gathering. Watch the full recipe for step-by-step instructions and helpful cooking tips! 🥟 GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/cheese-rolls-rkakat-jibneh/ INGREDIENTS For the cheese filling: 400 grams mozzarella cheese 3 tablespoons sunflower oil 2 tablespoons all-purpose flour 1 cup milk Salt to taste For the sealing slurry: 1/3 cup all-purpose flour 1/3 cup water 1 package of spring roll wrappers HOW TO MAKE LEBANESE CHEESE ROLLS Prepare the slurry by whisking the flour and water together until smooth. Thaw the spring roll wrappers in the refrigerator overnight so they separate easily. Heat the sunflower oil in a saucepan. Add the flour and whisk for about 30 seconds. Gradually add the milk, whisking constantly until the mixture thickens. Add the mozzarella cheese and stir until melted and incorporated into a smooth, stretchy filling. Season with salt to taste, then allow the filling to cool completely. Place a spring roll wrapper on a flat surface. Seal the edges with the flour slurry, add the cheese filling, fold in the sides, and roll tightly. Freeze the assembled cheese rolls for about 40 minutes before frying to help prevent the filling from leaking. Heat the frying oil to approximately 350°F (177°C). Fry the rolls in small batches until golden and crispy. Avoid overcrowding the pan, then drain and serve warm. TIPS FOR CRISPY, GOOEY CHEESE ROLLS • Use good-quality mozzarella or another suitable stretchy cheese. • Seal the wrapper edges carefully to help keep the filling inside. • Freeze the rolls before cooking to help prevent cheese leakage. • Maintain an oil temperature of approximately 350°F (177°C). • Air frying is another option, although deep-frying produces the crispiest texture. VIDEO CHAPTERS: 00:00 Introduction to Lebanese Cheese Rolls 00:16 Preparing the Wrapper Slurry 00:33 Making the Creamy Cheese Filling 01:08 Filling and Sealing the Rolls 01:41 Freezing Tips and Air Fryer Option 02:14 Frying Until Golden and Crispy 02:51 Oil Temperature and Frying Tips 03:25 Serving the Cheese Rolls 03:48 Final Tips and Closing ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more authentic Lebanese recipes, Middle Eastern appetizers, and delicious homemade dishes. 💬 Have you tried Lebanese cheese rolls before? Do you prefer deep-fried or air-fried cheese rolls? Share your thoughts in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #lebanesecheeserolls #rkakatjibneh #lebaneserecipes #middleeasternfood #lebaneseappetizers
Lebanese Cheese Rolls (Rkakat Jibneh) | Crispy & Gooey
Mutabal Silik
Learn how to make Swiss Chard Stalk Dip, also known as Mutabal Silik, an authentic Lebanese dip made with tender Swiss chard stalks, creamy tahini, fresh lemon juice, and garlic. This traditional Lebanese recipe transforms humble Swiss chard stems into a delicious Mediterranean dip that deserves a place alongside hummus, baba ghanouj, and muhammara. Discover how to prepare this easy Lebanese tahini dip with simple ingredients, a smooth or slightly chunky texture, and a finishing drizzle of extra virgin olive oil. 🥣 GET THE FULL PRINTABLE RECIPE https://hadiaslebanesecuisine.com/blog/swiss-chard-stalk-dip-mutabal-silik/ INGREDIENTS 450 grams / 1 pound Swiss chard stalks 1/2 teaspoon sugar 1 large garlic clove, crushed 1/2 cup tahini 1/4 cup freshly squeezed lemon juice 1 teaspoon salt, or to taste Extra virgin olive oil, for serving HOW TO MAKE SWISS CHARD STALK DIP (MUTABAL SILIK) Separate the Swiss chard stalks from the leaves and place the stalks in a saucepan. Cover with water, add the sugar, and bring to a boil. Reduce the heat and simmer for about 25 minutes, or until the Swiss chard stalks are tender. Drain the cooked stalks thoroughly to remove excess water. Transfer the stalks to a bowl and roughly mash them using a mortar and pestle. Alternatively, use an immersion blender for a smoother texture. Add the freshly squeezed lemon juice and crushed garlic. Mix well, then add the tahini and salt. Adjust the texture to your preference and transfer the dip to a serving plate. Create a small well in the center with the back of a spoon. Drizzle with extra virgin olive oil and garnish with parsley, if desired. Serve with pita bread. WHY YOU'LL LOVE THIS LEBANESE DIP • A traditional Lebanese recipe made with Swiss chard stalks • Creamy tahini, fresh lemon, and savory garlic flavor • A plant-based dip made with simple ingredients • A creative way to reduce food waste in the kitchen • A delicious addition to a Mediterranean mezze spread VIDEO CHAPTERS 00:00 Introduction to Mutabal Silik 00:20 Preparing and Cooking Swiss Chard Stalks 00:41 Mashing the Cooked Stalks 01:08 Adding Lemon Juice and Adjusting Texture 01:32 Mixing in Tahini and Seasoning 02:12 Final Thoughts and Closing ❤️ ENJOYED THIS RECIPE? Give this video a thumbs up, leave a comment, and subscribe to Hadia's Lebanese Cuisine for more authentic Lebanese recipes, traditional Middle Eastern dips, and Mediterranean favorites. 💬 Have you ever tried Swiss chard stalk dip? Would you serve it alongside hummus or baba ghanouj? Let us know in the comments! 🌐 VISIT HADIA'S LEBANESE CUISINE https://hadiaslebanesecuisine.com/ 📱 FOLLOW HADIA'S LEBANESE CUISINE Facebook: https://web.facebook.com/HadiasLebaneseCuisine/?locale=fr_FR Instagram: https://www.instagram.com/hadiaslebanesecuisine/?hl=fr YouTube: https://www.youtube.com/@Hadia983 Pinterest: https://www.pinterest.com/hadiascuisine/ TikTok: https://www.tiktok.com/@hadia.zebib.khanaf #swisscharddip #mutabalsilik #lebanesedip #lebaneserecipes #tahinidip #middleeasternfood #swisschardstalks #lebanesefood #middleeasternrecipes #veganrecipes #plantbasedrecipes #zerowastecooking #vegetarianrecipes #lebaneseappetizers #hadiaslebanesecuisine
Swiss Chard Stalk Dip (Mtabal Silik) | Lebanese Recipe | Hadia's Lebanese Cuisine
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Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

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Welcome to Hadia”s Lebanese Cuisine; a blog that talks about Hadia’s love and passion for Lebanese, Middle Eastern and Mediterranean food. It is all about her home cooking, where she included step by step instructions and pictures with inspiration for breakfast, lunch, dinner and dessert recipes.

Instagram Youtube Facebook X-twitter Pinterest Linkedin

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