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Middle Eastern zucchini fritters (ejjeh) are deliciously crisp and packed with herby, savory flavor. Serve them with garlicky cucumber yogurt salad (khyar bi laban) for an easy, nutritious meal.
Part omelette and part vegetable fritter, ejjet kousa is a go-to recipe in my house during the summer months when zucchini is in season. Serve these pan-fried fritters as a meal topped with crunchy, creamy cucumber yogurt salad or as part of a Middle Eastern mezze platter.
Is it Ejjeh or Ejjet?
Both! It’s just a simple grammatical difference. In Arabic, the generic name of the dish is “ejjeh”. When you specify the type of ejjeh, the name becomes ejjet and is followed by the name of the specific ingredient. Here we’re making zucchini fritters. The word for zucchini is “kousa” in Arabic, so instead of simply calling this dish ejjeh, it’s called “ejjet kousa” so you know exactly what you’re getting.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Yogurt Cucumber Salad Ingredients
- Plain yogurt – This recipe typically uses plain regular yogurt, not thicker Greek yogurt. (Although you can make it with Greek yogurt or labneh (aka yogurt cheese) for a thicker variation.) Here I prefer whole milk yogurt rather than low-fat for its richer flavor.
- Cucumber – Look for Persian cucumbers, hothouse cucumbers (aka English cucumbers), or another virtually seedless variety.
- Garlic – Fresh garlic is one of the signature ingredients in this dish. It packs a punch of flavor and aroma.
- Mint – Fragrant fresh mint adds bold flavor and makes this sauce even more cooling, so it’s perfect for serving along with hot dishes. In a pinch, you can use dried crushed mint leaves instead of fresh.
- Fresh lemon juice – Adds a touch of tartness to wake up the flavor.
- Salt – Salt ensures this isn’t bland.
- Olive oil – I like a drizzle of rich, peppery extra-virgin olive oil on top to finish this dish. This is optional, and you can skip it if you prefer.
Zucchini Fritters Ingredients
- Olive oil – We cook the onion and zucchini down in a little olive oil, and also shallow-fry the fritters in olive oil. (If you’re apprehensive about pan-frying in olive oil, check out the article Virgin Olive Oil as Frying Oil on National Library of Medicine, which says “scientific evidence now indicates that during frying olive oil behavior is usually equal or superior to that of refined vegetable oils.”)
- Onion – Sautéed onion is the savory base flavor of our fritters.
- Zucchini – You’ll need around 3/4 pound (340 grams) of zucchini, which is about 1 medium-large zucchini or 1 1/4 cups of shredded zucchini. Shred it on the large side of a box grater.
- Garlic – Adds savory flavor and aroma.
- Eggs – Eggs are the foundational ingredient in traditional ejjeh, similar to an omelette. They act as a binder so our fritters don’t fall apart, and help us achieve the right light texture.
- Flour – I typically use regular unbleached all-purpose flour here. I’ve also made these fritters with a 1:1 gluten free flour blend with good results.
- Fresh parsley and scallion – Fresh herbs add a ton of bright, savory flavor to this dish. If you want, you can also add a bit of fresh minced mint and/or dill.
- Better Than Bouillon Chicken Base – Like most of the Middle Eastern recipes I share here, I learned how to make ejjeh from my Syrian ex-mother-in-law in the Middle East. Instead of salt, she liked to add granulated bouillon (or if she didn’t have that on hand, she’d crush part of a bouillon cube) dissolved in a splash of water for depth of flavor. My preference is Better Than Bouillon Chicken Base dissolved in a little water, but you can omit this and add 1 teaspoon salt if you prefer.
- Aleppo pepper – Optional. Aleppo pepper adds a balanced sweet/hot/smoky layer of flavor. If you don’t have this, you can omit it or use a blend of smoked sweet paprika and hot paprika.
- Black pepper – Adds piquancy to round out the flavor.
- Cumin – Optional. Cumin is a warm, earthy spice that lends complexity.
Instructions
Here are step-by-step instructions; to watch me make this, please see the video in the recipe card below.
1: Make the Middle Eastern Cucumber Yogurt Salad
- Add all ingredients (except the olive oil) to a medium bowl and stir to combine. Cover and refrigerate until serving.
- Serve chilled, spread into a shallow bowl with the olive oil drizzled on top.
2: How to Make Zucchini Fritter Batter
- Add 2 tablespoons olive oil to a medium skillet over medium heat. Once hot, add the onion and cook until it starts to soften but not brown, about 3 to 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 6 to 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
- Add the eggs, flour, parsley, scallion, dissolved Better Than Bouillon Chicken Base, Aleppo pepper, black pepper, and cumin to a large bowl.
- Whisk to combine.
- Stir in the zucchini mixture.
3: How to Pan-Fry the Fritter Batter
- Add enough olive oil to a large skillet to lightly coat the entire bottom of the pan (TIP: we aren’t deep-frying and we don’t need a thick layer of oil here). Heat the oil over medium heat. Once hot, use a 3-tablespoon scoop to drop the batter into the hot oil.
- Cook until set and golden on one side (about 2 to 3 minutes), and then flip and cook until set and golden on the other side (about 1 to 2 minutes).
- Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining batter the same way, adding more oil to the skillet as needed.
4: Serve
Serve the fritters warm (while they’re the crispiest) or at room temperature. To serve, arrange the fritters on a platter along with the dish of chilled cucumber yogurt salad.
Storage and Make-Ahead
- Cucumber yogurt salad – Store in a covered glass container in the fridge for up to 3 days. Note that the consistency will thin over time as the cucumbers continue to release their moisture, so give it a quick stir before serving.
- Fritters – Cool to room temperature and then store in an airtight container in the fridge for up to 4 days. You can freeze them layered between pieces of parchment paper in an airtight container for up to 3 months.
Reheating the Fritters
To reheat, thaw if the fritters were frozen. Then to restore their crispness, reheat them over medium heat in a skillet on the stovetop for 2 to 3 minutes per side, in a 375F oven for about 7 to 10 minutes, or in a 350F air fryer for about 2 minutes per side.
Variations
- Carrot and zucchini fritters – Add up to 1 cup of shredded carrot along with the zucchini when you cook it with the onion.
- Corn and zucchini fritters – Add up to 1 cup of cooked corn kernels when you make the fritter batter. You can use frozen corn (drained and thawed) or steamed corn (the microwave method for cooking corn on the cob is the easiest way I know that yields the best results).
- Potato zucchini fritters – Add up to 1 cup of shredded potato along with the zucchini when you cook it with the onion.
- Zucchini halloumi fritters – Shred 4 ounces of halloumi on the large side of a box grater (you’ll get about 1 cup), and add the shredded cheese to the fritter batter.
- Zucchini feta fritters – Crumble 4 ounces of feta with your hands (it should be around 1 cup), and mix it into the fritter batter. (TIP: If you add feta, I recommend adding up to 2 tablespoons of minced fresh dill along with it.)
What to Eat With Zucchini Fritters
You can keep it simple and serve these fritters along with a big leafy green salad. To make it a full mezze spread, here are a few ideas for what to serve with zucchini fritters:
- Fresh raw herbs and vegetables – Such as tomato, cucumber, lettuce, scallion, mint, etc.
- Olives – The briny, salty richness of olives pairs beautifully with the crispy, savory fritters.
- Labneh (yogurt cheese) – Or cucumber yogurt salad. This adds a creamy component to the meal.
- Bread – Middle Eastern flatbread is traditional, but I also love these fritters with sourdough naan or regular sourdough bread.
Tips For the Best Middle Eastern Zucchini Fritters
- Don’t skip pre-cooking the zucchini. For crispy, crunchy fritters, we need to remove the water. I know there are easier methods like salting and wringing out the shredded zucchini, but I much prefer to briefly cook it. It’s a quick and easy process, and it lends depth to the dish. We start by sautéing the onion to soften it; even though we don’t brown the onion, you’ll notice that the pan starts to brown in spots. When we add the shredded zucchini, the zucchini’s moisture deglazes the pan and that delicious caramelization gets lifted from the pan and layered into the dish.
- This is a great recipe to use up whatever vegetables need using up. Bell pepper, broccoli, carrot, corn, summer squash, you name it. Just make sure the vegetables are slightly pre-cooked when you add them to the batter so they won’t release their moisture into the fritters.
- Feel free to experiment with the herbs and spices in this recipe to make it your own. For herbs, I usually use a combination of parsley and scallion, but any of the following fresh herbs would be great here: cilantro, chives, mint, or dill. The same thing goes with the spices; if cumin isn’t your thing leave it out, and if you don’t have Aleppo pepper on hand skip it. You can use paprika (sweet, hot, or smoked), cayenne pepper for a kick, garlic and onion powder for savory depth, etc. But even if you keep it simple and only season these fritters with salt and black pepper, they’ll still be packed with flavor from the aromatic onion, garlic, and fresh herbs.
Frequently Asked Questions
If you want to serve your zucchini fritters along with a dipping sauce, I have you covered! I’m a condiment girl, so I completely get it. Here are a few condiments that pair well:
1. Cucumber yogurt sauce
2. Ranch dressing
3. Toum (whipped garlic sauce)
4. Marinara
5. Red pepper relish
Yes! You have multiple options if you want to make ejjeh with no eggs. The first option is to simply replace the eggs with 1 cup of a vegan egg alternative (the liquid-y kind you find in a carton in the aisle near the eggs at the grocery store). Another option is to use sourdough starter or discard instead; to do so, mix 1/2 cup of sourdough starter or discard with 1/2 cup of water.
No. You can peel the zucchini if you like, but there’s no need to.
No. Adding baking powder is entirely up to you. (I made the fritters shown in these photos without baking powder.) If you prefer your fritters on the fluffier side, increase the flour in this recipe to 6 tablespoons and add 1/2 teaspoon of baking powder.
More Appetizer Recipes Using Summer Produce
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Zucchini Fritters Recipe (Ejjet Kousa) With Yogurt Cucumber Sauce (Laban Bi Khyar)
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Ingredients
Yogurt Cucumber Salad:
- 2/3 cup plain yogurt
- 2/3 cup finely diced Persian cucumbers (or English/hothouse cucumbers)
- 1 large clove garlic (crushed)
- 1 1/2 tablespoons minced fresh mint leaves (or 1 teaspoon crushed dried mint leaves)
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt (plus more to taste)
- 2 teaspoons extra-virgin olive oil (to drizzle on top)
Zucchini Fritters:
- 2 tablespoons olive oil (plus more for shallow frying)
- 1 cup yellow onion (diced)
- 3/4 pound zucchini (shredded; about 1 medium-large zucchini or 1 1/4 cups shredded)
- 2 large cloves garlic (crushed)
- 4 large eggs
- 4 tablespoons unbleached all-purpose flour
- 1/2 cup minced fresh flat-leaf parsley
- 1/4 cup minced fresh scallion (green and white parts)
- 2 teaspoons Better Than Bouillon Chicken Base (dissolved in 1 tablespoon water; or omit and add 1 teaspoon salt)
- 1 teaspoon Aleppo pepper (optional)
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground cumin
Instructions
Make the Yogurt Cucumber Salad:
- Add all ingredients (except the olive oil) to a medium bowl and stir to combine. Taste and add more salt if desired. Cover and refrigerate until serving. Serve chilled, spread into a shallow bowl with the olive oil drizzled on top.
Make the Zucchini Fritters:
- Cook the onion and zucchini. Add 2 tablespoons olive oil to a medium skillet over medium heat. Once hot, add the onion and cook until it starts to soften but not brown, about 3 to 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 6 to 8 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
- Make the fritter batter. Add the eggs, flour, parsley, scallion, dissolved Better Than Bouillon Chicken Base, Aleppo pepper, black pepper, and cumin to a large bowl and whisk to combine. Stir in the zucchini mixture.
- Fry the fritters. Add enough olive oil to a large skillet to lightly coat the entire bottom of the pan (we aren't deep-frying and we don't need a thick layer of oil here). Heat the oil over medium heat. Once hot, use a 3-tablespoon scoop to drop the batter into the hot oil. Cook until set and golden on one side (about 2 to 3 minutes), and then flip and cook until set and golden on the other side (about 1 to 2 minutes). Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining batter the same way, adding more oil to the skillet as needed.
Serve:
- Serve the fritters warm (while they're the crispiest) or at room temperature. To serve, arrange the fritters on a platter along with the dish of chilled cucumber yogurt salad.
Notes
- Recipe Yield and Serving Size:
- Cucumber Yogurt Salad: This makes about 1 cup or 4 servings with 1/4 cup per serving.
- Zucchini Fritters: This makes about 16 fritters or 4 servings with 4 fritters per serving.
- Storage and Make-Ahead:
- Cucumber Yogurt Salad: Store in a covered glass container in the fridge for up to 3 days. Note that the consistency will thin over time as the cucumbers continue to release their moisture, so give it a quick stir before serving.
- Zucchini Fritters: Cool to room temperature and then store in an airtight container in the fridge for up to 4 days. You can freeze them layered between pieces of parchment paper in an airtight container for up to 3 months.
- Reheating the Fritters: To reheat, thaw if the fritters were frozen. Then to restore their crispness, reheat them over medium heat in a skillet on the stovetop for 2 to 3 minutes per side, in a 375F oven for about 7 to 10 minutes, or in a 350F air fryer for about 2 minutes per side.
- In Print: Recipe adapted slightly from my recipe for Herbed Omelets in my cookbook, An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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