Vegeterian Middle Eastern Zucchini Fritters (Ejeh)

Little Miss 4 hates green. No, not green in nature, or her clothes or the colour itself, she hates green in food.

She will spot the tiniest micro spec of green no matter how much I blitz or puree herbs or green vegetables into her food. Really, she has a knack for it!

Ejeh (and fresh cucumbers too but we’ll get to that another day) is the exception. She will demolish and devour a fritter in 6 seconds flat especially if I serve it up in fresh Lebanese bread teamed with her favourite pink pickles .

This is one of those recipes that is both frugal, adaptable and seems a little too simple however don’t be fooled, the combination of garlic, zucchini and fresh herbs team up beautifully and when fried properly, it is both crunchy and soft at the same time. Magic!

Ejeh is as amazing served piping hot straight from the pan as it is eaten cold the following day.

Middle Eastern Zucchini Fritters (Ejeh)

• 2 large zucchinis, grated
• 1 large clove garlic, minced
• 2 eggs
• ½ cup plain flour
• 1 large bunch dill finely chopped
• 1 large bunch flat leaved parsley finely chopped
• 1 teaspoon salt
• Pepper to taste
• Olive Oil to shallow fry

Squeeze excess liquid out of the grated zucchinis by either squeezing it over a sink which is both therapeutic and messy or place the grated zucchini into a muslin cloth, twist and squeeze the liquid out. Discard the liquid. Add the remainder of the ingredients and mix well. Shallow fry large tablespoons at a time until golden brown.

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