makes
25-30
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
25-30
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 5 free-range eggs
- 1 large garlic clove, crushed
- ¾ tsp baharat (Lebanese spice mix) (see Note)
- 1 ½ tsp salt
- ½ cup (75 g) self-raising flour, sifted
- ½ cup finely chopped parsley
- ¼ cup finely chopped mint
- 1 ½ cups grated Lebanese zucchini (see Note)
- ¼ cup finely chopped onion or ½ cup finely chopped shallots (green part only)
- 60 ml (¼ cup) olive oil for frying
- 250 ml (1 cup) plain yoghurt
- 1 clove garlic
- 2 vine-ripened tomatoes, chopped (optional)
- Lebanese bread, to serve
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Herbs should be washed thoroughly and dried before chopping, so prepare this a day ahead.
Instructions
Crack eggs into a large bowl. Add the garlic, baharat, salt and whisk together well. Add flour and whisk until batter is smooth. Add the herbs, zucchini and onion, and stir until well combined.
Heat a shallow frypan over a medium heat and coat the base with olive oil. Drop 1 heaped tablespoon of the mixture, repeating to make 6 or so fritters, leaving room for the fritters to spread. Cook on each side for 2 minutes, or until golden brown. Wipe pan and drizzle a little more olive oil after each batch and repeat with the remaining mixture. Transfer fritters to a flat dish lined with paper towel. Enjoy warm or at room temperature.
Drizzle with plain yoghurt flavoured with crushed garlic, and serve with chopped tomato and Lebanese bread. Alternatively, serve the fritters rolled up in Lebanese bread.
Notes
• Drain excess liquid from the zucchini by squeezing it between your hands.
• Lebanese zucchini is available from selected greengrocers and Lebanese grocers.
Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
