Today I’m sharing zucchini herb fritters, or ijjeh.
On the first day of Ramadan, my mom always makes these fritters, and almost exclusively on that day. It sure makes diving into the first day of fasting not too terrible, especially when you have these to look forward to! She makes a huge batch for us to enjoy throughout the week, just to make sure we have a super special treat at the end of a long fasting day.
But don’t worry, you don’t have to make these just during Ramadan, even though they always remind me of this special month. Shredded zucchini and potatoes are combined with fresh mint and parsley. Cumin and Aleppo pepper give it that true Syrian zing that always make me think of home.
After shredding the veggies and chopping the herbs, salt and drain them in a colander set over the sink. Then, squeeze them bone-dry before adding the eggs, flour and seasoning. Heat up some oil and drop in 1/4 cup dollops. I absolutely love them at room temp, but they’re delicious slightly warmed too. Unlike other deep fried things, these can be made ahead and brought to desired temperature before eating (and store some in the freezer to always have an easy meal at hand).
We always eat ijjeh with lentil soup, but they’re also really great with yogurt or labneh.
I hope you enjoy the recipe! So if you give it a try, don’t forget to tag me in your post at #omayahcooks and @omayahatassi on Instagram. I love to to see your creations! And add it to the comments here!
Zucchini Herb Fritters (Ijjeh)
You'll love these fried morsels of shredded zucchini and potatoes, fresh mint and parsley, cumin and Aleppo pepper. Putting the veggies through the food processor seriously cuts down on prep time, making these come together super quickly!
Prep time: 30 minutes
Cook time: 30 minutes
- 2 zucchini, coarsely grated
2 medium potatoes, peeled and coarsely grated
4 bunches of parsley, chopped
1/2 bunch of mint, chopped
2 tsp kosher salt, plus more to taste
1/2 c plus 2 Tbsp flour
1 Tbsp cumin
1 Tbsp Aleppo pepper
1/2 tsp black pepper
Shredded white cheese (optional)
Neutral oil for frying
- Combine the veggies and herbs in a colander set over the sink. Salt generously and allow to drain, about 30 minutes. Squeeze dry and add to a large mixing bowl.
- Add eggs, flour and seasoning to the bowl and stir to combine. Set a deep pot over medium-high heat and add oil until it covers the pot by 1/2 an inch. Heat until a piece of bread is dropped in and starts cooking immediately.
- Test seasoning of fritter mixture by touching it to the tip of your tongue. Alternatively, add a small dollop to the oil to cook and taste test. Adjust seasoning if necessary.
- Fry remaining batter in batches, measuring 1/4 c for each fritter, being careful not to crowd the pot. Fry until golden-brown and cooked through, about 1 minute each side. Remove from oil and drain on paper towels.
- Serve at room temperature or slightly warm. Stays in the fridge for 4 days, in the freezer for several months.