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Thursday, October 18, 2012

Zucchini Fritters

Do you feel a sort of pride when you hear about a fellow food blogger...especially one that you sort of "know" coming out with a book?  Oddly enough, I do.  I  mean sure, I also feel a teensy-tinsy bit jealous.  But hey, it's my own fault that I have not yet devoted the time and energy it takes to develop my own book, right?  Right.  But still that sense of camaraderie and kinship prevails.  And that was definitely the case when I heard that the incredibly sweet Faith from An Edible Mosaic would be releasing her cookbook by the same name this November.

So yes, I was excited when Brandy asked me if I'd like to participate in A Mid-East Feast.  This would be a chance for me to fall in love with Faith's book before it was even available to the public.  Over the next four weeks, we will be trying out a few of the recipes and writing a review.  You're in store for something good!  First up, we're trying out these Zucchini Fritters, or Ejet Kousa.
You say fritter, I say frittata.  Or mini, flat omelet.  I pictured something else least in texture.  I mean, I saw the picture of these little fritters in the book, so visually I knew what to expect.  But in my mind, I was picturing biting into those doughy-style fritters that I am so familiar with.  But when I saw the batter, I immediately thought omelet or frittata.  And as I scooped portions into the pan, they looked and spread like an omelet.  And then I couldn't resist burning my fingertips to rip into the first one out of the pan.  And the gloriously eggy bite filled with the flavors of onion, garlic, and zucchini tasted like a frittata.

And you know what?  It was fantastic - what a pleasant surprise!  Although I can picture myself lighting up at just the thought of them in the morning, you can also add them to an appetizer (or maza) platter.  Add a stack of flatbreads, some briny olives, and either some juicy, ripe slices of tomatoes sprinkled with salt and pepper or some nice tomato're golden.

Zucchini Fritters {EJET KOUSA}

by Heather Schmitt-González
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: saute appetizer side snack vegetarian sugar-free nut-free soy-free zucchini eggs Middle Eastern

Ingredients (serves: 4 as a part of a maza platter or 2 as a meal)
  • 2 tablespoons olive oil
  • 1 onion, diced
  • ¾ lb (350 g) zucchini (about 1 medium), grated
  • 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt
  • 4 large eggs
  • 4 tablespoons all-purpose flour
  • ½ bunch fresh parsley, minced
  • Pinch of freshly ground black pepper
  • Canola oil, for frying
Heat the olive oil in a medium skillet over medium heat; add the onion and cook until it starts to soften, about 5 minutes, stirring occasionally. Add the zucchini and cook until softened and the water has evaporated, about 8 minutes, stirring occasionally; add the garlic and cook 1 minute more, stirring constantly. Cool slightly.

Lightly beat together the eggs, flour, parsley, and black pepper in a medium bowl. Stir in the zucchini mixture.

Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil over medium heat.
Drop the batter into the hot pan using a small (about 2 tablespoon) or large (about 4 tablespoon) scoop. Fry until set and golden on one side, about 2 minutes; flip and cook until set and golden on the other side, about 1 minute.

Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, and cook the remaining egg mixture the same way, adding more oil to the skillet as necessary.

Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky (Tuttle Publishing; Nov. 2012); reprinted with permission.
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I am very excited to be taking part in A Mid-East Feast, a 4-week event celebrating the upcoming release of the cookbook An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith of An Edible Mosaic.  Brandy from Nutmeg Nanny is hosting and eight other food bloggers, including myself are participating.  Join us as we try a few of Faith's recipes and get cozy with this beautiful book.  If you have a moment, stop by and check out everybody's posts and be prepared to get hungry for A Mid-East Feast!

Brandy - Nutmeg Nanny | Amanda - Fake Ginger | Jeanette – Jeanette’s Healthy Living | Gina – Running to the Kitchen |Joanne – Eats Well With Others | Heather - girlichef | Natasha – Five Star Foodie | Megan – What’s Megan Making | Rachel – Baked by Rachel  

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