Zucchini and Fresh Herb Ejjeh

When I was a little girl, kousa mahshi which translates to stuffed zucchini was a weekly lunch during summer where vegetables and fruits are ample. Back in those days what we cooked was dictated by the vegetables of the season.

Whenever we saw my mother or grandmother coring the zucchini in preparation for mahashi, our eyes sparkled with excitement as it meant, for dinner or the next day mom will cook lib kousa or make Ejjeh, which is an egg fritter. Nothing went to waste.

Ejjeh ( fritters ) exist in every country and can be made with any vegetables. My mother used to make it without all the herbs, but once, I had a herb fritter prepared by a Vietnamese lady and I loved the freshness of the aromatic herbs.

This is a diabetic-friendly recipe and may be baked in an oiled muffin tray if you prefer not to fry them.

Yield: about 16

Preparation Time: 15 minutes

Start to finish: 30 minutes.

Ingredients:

200 grams zucchini

1/3 cup chopped parsley

1/3 cup chopped mint

1/2 cup chopped coriander

1/4 cup chopped dill

1 1/2 cups chopped green onions

2 cloves garlic, minced

1 teaspoon cumin powder

1 teaspoons Himalayan salt

1/2 teaspoon black pepper

50 grams whole wheat flour

6 eggs

vegetable oil for frying

Method:

· Shred the zucchini and add to a glass bowl.

· Chop all the herbs and the green onions and add to the bowl along with the eggs, crushed garlic, salt, pepper and cumin.

· Mix well then add the flour and mix until there are no lumps.

· Pour some vegetable oil in a frying pan to the depth of 1 cm and heat it.

· Using a small size ladle pour the mix in, but don't add too many at the same time as it will bring down the temperature of the oil which causes the fritters to absorb too much fat.

· Fry until the bottom is browned then turn over and fry the other side. This may take 1 to 1 1/2 minutes in total.

· Remove from the frying pan and rest on kitchen paper to absorb excess oil.

Notes:

· You may use any vegetables or herbs you fancy.

· Some add baking powder or baking soda which gives the fritter and spongy and bouncy texture. If that is your preference, just add ¼ of a teaspoon.

· You may bake them in an oiled muffin tray. Preheat oven to 180 C and bake for about 6 to 7 minutes or until you insert a toothpick, and it comes out clean.

· I love eating in a sandwich alongside tatziki, which is a cucumber and yogurt dip.

Per fritter excluding frying oil: 49 Calories; 2g Fat (36.9% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 80mg Cholesterol; 168mg Sodium.