Levantine cuisine · Breakfast & Eggs

Ijjet Kousa

Flat fritters of grated zucchini, egg, and mint, pan-fried and served with yogurt.

Ingredients · for 4 servings

• 600 g zucchini
• 4 eggs
• 1 onion
• 4 tbsp flour
• 1/2 bunch mint
• 1/2 bunch parsley
• 1 tsp salt
• Pepper
• 5 tbsp olive oil
• 250 g yogurt
• 1 garlic clove

Instructions

1. Coarsely grate the zucchini, mix with the salt and let sit for 15 min, then squeeze out firmly by hand in batches.
2. Finely dice the onion, finely chop the mint and parsley, and mix both into the squeezed zucchini.
3. Whisk the eggs and stir into the mixture with the flour and pepper — it should bind thickly and no longer release water.
4. Heat 3 tbsp olive oil, drop in the batter by the spoonful and flatten each fritter to about 1 cm thick with the back of the spoon.
5. Fry the fritters over medium heat for 3 min per side until golden brown, adding the remaining oil in batches as needed.
6. Stir the yogurt with the crushed garlic clove and a pinch of salt and serve as a dip with the warm fritters.