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.
I remember the look my husband gave me the first time I advised we were having ‘carrot and parsley salad’ as a side meal. His look was a cross between bewilderment and ‘eww’. One mouthful later his facial expression had softened dramatically and he ended up eating the whole bowl as his main, leaving me very little.
The humble carrot, usually underrated, is the rising star in this salad. I scored some wonderful yellow and purple organic carrots from my trip to Frenchs Forest Farmers Markets on the weekend and I don’t know about you, but when I find vegetables or fruit that are locally produced, organic and fresh I just hate to cook them. Call me weird but I’d rather savour them in their original state, full of vitamins and nutrition. Don’t get me wrong, I do love roasted vegetables and include them in all sorts of winter warmers but sometimes you really do have the eat the item whole to appreciate its flavour and do it justice.
A novelty to some but carrots weren’t always orange. In fact they can come in an array of colours from purple, yellow, white to red. There are rumours about orange being the preferred because the Dutch wanted to honour William of Orange (Willy III of England) by enforcing carrots only be orange and phasing out the other varieties but the story is just that, a story.
Purple carrots in particular are gaining momentum for their milder flavour and appearance, although I must say I did prefer working with the yellow carrots over the purple purely because of the dye the purple released. It’s quite similar to beetroot and gloves are highly recommended if you’re chopping or grating by hand.
I used three large yellow carrots here and two thin purple ones. I just adore the specs of green and purple amongst the bright yellow carrots. This salad absolutely can be made with orange ‘regular’ carrots if novel varieties arn’t available.
Moroccan Carrot Salad. Serves 4
- 5 carrots, grated
- 1 bunch Italian parsely
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon Dijon mustard
- Juice of 1/2 orange
- zest of 1/2 orange
- 1/2 teaspoon cinnamon
- 4 tablespoons Extra Virgin Olive Oil
Combine the garlic, cumin, Dijon mustard, cinnamon, orange juice and zest in a bowl and slowly add the olive oil while whisking until well combined. Add grated carrots and chopped parsley and toss to combine. Season if required with sea salt flakes.