Why You’ll Love Zucchini Fritters Recipe (Ejjet Kousa) With Yogurt Cucumber Sauce Recipe
These zucchini fritters are an easy way to turn everyday zucchini into something flavorful and satisfying. Cooking the zucchini with onion before adding it to the batter removes excess moisture and builds a savory base, helping the fritters develop a tender interior without becoming watery.
Fresh parsley and scallions give Ejjet Kousa plenty of freshness, while cumin, black pepper, and optional Aleppo pepper add warmth without overpowering the zucchini. The eggs create a light, tender texture, and just enough flour is used to hold everything together.
The chilled Laban Bi Khyar is an ideal contrast to the warm fritters. Creamy yogurt, crisp cucumber, mint, lemon, and garlic make a cooling accompaniment that balances the richness of the pan-fried fritters.
Because the fritters are delicious both warm and at room temperature, this recipe also works particularly well as part of a mezze spread or casual family meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Yogurt Cucumber Sauce:
- 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
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt, plus more to taste
- 2 teaspoons extra-virgin olive oil, for drizzling
For the Zucchini Fritters:
- 2 tablespoons olive oil, plus additional oil for shallow frying
- 1 cup diced yellow onion
- 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 chicken base dissolved in 1 tablespoon water, or omit and use 1 teaspoon salt
- 1 teaspoon Aleppo pepper, optional
- 1/4 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground cumin
Directions
1. Prepare the Yogurt Cucumber Sauce
Add the plain yogurt, finely diced cucumber, crushed garlic, mint, lemon juice, and salt to a medium bowl. Stir until everything is evenly combined.
Taste the sauce and add additional salt if needed. Cover the bowl and refrigerate while you prepare the fritters. Chilling gives the flavors time to blend and keeps the sauce refreshing when paired with the warm fritters.
Just before serving, transfer the sauce to a shallow serving bowl and drizzle the extra-virgin olive oil over the top.
2. Cook the Onion and Zucchini
Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
Once the oil is hot, add the diced onion. Cook for about 3 to 5 minutes, stirring occasionally, until the onion begins to soften. Avoid browning it.
Add the shredded zucchini and continue cooking for 6 to 8 minutes. Stir occasionally and allow the excess moisture released by the zucchini to evaporate.
Add the crushed garlic and cook for another minute, stirring constantly so the garlic doesn’t burn. Remove the skillet from the heat and allow the mixture to cool slightly.
3. Prepare the Fritter Batter
In a large mixing bowl, whisk together the eggs, flour, parsley, scallion, dissolved chicken base, Aleppo pepper, black pepper, and cumin.
Add the slightly cooled zucchini and onion mixture. Stir until the vegetables and herbs are evenly distributed throughout the egg mixture.
4. Fry the Zucchini Fritters
Pour enough olive oil into a large skillet to lightly coat the entire bottom. These fritters only need shallow frying, so a deep layer of oil isn’t necessary.
Heat the skillet over medium heat. Once the oil is hot, scoop approximately 3 tablespoons of batter into the skillet for each fritter. Leave some space between them so they are easy to flip.
Cook the fritters for about 2 to 3 minutes on the first side, or until set and golden brown. Carefully flip each fritter and cook for another 1 to 2 minutes, until the second side is golden and the center is cooked through.
Transfer the finished fritters to a paper towel-lined plate to absorb excess oil. Continue frying the remaining batter, adding a little more olive oil to the skillet whenever necessary.
5. Serve
Arrange the Ejjet Kousa on a serving platter and place the chilled Laban Bi Khyar alongside them.
Serve the fritters warm for the crispiest texture, or enjoy them at room temperature as part of a mezze-style spread.
Servings and timing
This recipe makes approximately 4 servings.
Preparation and cooking take about 40 minutes total. You can prepare the yogurt cucumber sauce first and refrigerate it while cooking the zucchini mixture and frying the fritters, making the overall process more efficient.
For the best contrast in texture and temperature, serve the fritters shortly after frying while they are still warm and crisp, with the cucumber yogurt sauce well chilled.
Variations
For a vegetarian version, omit the chicken base and season the fritter mixture with salt instead. You can also use a suitable vegetable bouillon if you want an additional savory note.
If you prefer a little more heat, increase the Aleppo pepper or add a small amount of crushed red pepper. For a milder version, simply leave the Aleppo pepper out.
Fresh dill can be added to the yogurt cucumber sauce for another layer of herbal flavor. You can also combine fresh mint and dill rather than using only mint.
For an even more herbaceous fritter, add extra parsley, fresh mint, or cilantro to the batter. Just avoid adding excessive amounts of wet ingredients, which can make the fritters more difficult to cook until crisp.
For smaller appetizer portions, use less batter for each fritter and reduce the cooking time slightly. Mini Ejjet Kousa are particularly convenient for mezze platters and gatherings.
Storage/Reheating
Allow leftover zucchini fritters to cool completely before transferring them to an airtight container. Refrigerate them for up to 3 to 4 days. If stacking the fritters, place parchment paper between the layers to help prevent sticking.
Store the cucumber yogurt sauce separately in a tightly covered container in the refrigerator. Stir it before serving because the cucumber may release a little liquid as it sits.
For the best reheated texture, warm the fritters in an oven or air fryer until heated through and crisp around the edges. A skillet over medium-low heat also works well. Microwaving is convenient, but it will produce softer fritters rather than restoring their crisp exterior.
The fritters can also be enjoyed cold or brought to room temperature before serving. Always keep the yogurt cucumber sauce refrigerated and serve it chilled.
FAQs
What is Ejjet Kousa?
Ejjet Kousa is a zucchini-based egg dish found in Levantine and Middle Eastern cooking. This version combines zucchini with eggs, onion, garlic, herbs, and spices before pan-frying the mixture into individual golden fritters.
What is Laban Bi Khyar?
Laban Bi Khyar is a refreshing yogurt and cucumber preparation. It commonly combines creamy yogurt with cucumber, garlic, mint, and seasonings. Its cool, tangy flavor makes it an excellent accompaniment to savory zucchini fritters.
Do I need to squeeze the shredded zucchini?
Not for this particular method. Instead of using raw shredded zucchini directly in the batter, the zucchini is cooked in a skillet until softened and its excess moisture evaporates. This helps prevent the batter from becoming too watery.
Why are my zucchini fritters falling apart?
Fritters can fall apart if the vegetable mixture contains too much moisture, the batter hasn’t set before flipping, or the proportions of the batter have been altered significantly. Let the first side cook until golden and firm before carefully turning each fritter.
How do I make zucchini fritters crispy?
Make sure excess zucchini moisture has evaporated during cooking and that the frying oil is properly heated before adding the batter. Avoid overcrowding the skillet, as too many fritters at once can reduce the pan temperature and encourage steaming rather than browning.
Can I make Ejjet Kousa ahead of time?
Yes. The fritters can be prepared ahead and refrigerated, although their texture is crispiest shortly after frying. Reheat them in an oven, air fryer, or skillet before serving to help restore their golden exterior.
Can I make the yogurt cucumber sauce ahead of time?
Yes. Laban Bi Khyar is an excellent make-ahead accompaniment because chilling gives the garlic, mint, cucumber, and lemon flavors time to mingle. Keep it covered and refrigerated until serving, then stir and drizzle with olive oil.
What can I serve with zucchini fritters?
These fritters work well with the included cucumber yogurt sauce and can also be served as part of a larger mezze spread with fresh vegetables, salads, olives, flatbread, or other small dishes. They can also be served as a light lunch or dinner.
Can I use dried mint instead of fresh mint?
Yes. The yogurt cucumber sauce can be made with either fresh or dried mint. Because dried mint has a more concentrated flavor, use a smaller amount than you would when using fresh leaves.
Can I serve zucchini fritters at room temperature?
Yes. Ejjet Kousa can be served warm or at room temperature. Serving them shortly after frying provides the crispiest texture, while room-temperature fritters are convenient for entertaining, picnics, and mezze platters.
Conclusion
Zucchini Fritters (Ejjet Kousa) with Yogurt Cucumber Sauce (Laban Bi Khyar) bring together crisp edges, a tender herb-filled center, and a cool, creamy accompaniment in one satisfying dish. Cooking the zucchini and onion first concentrates their flavor and removes excess moisture, while parsley, scallions, garlic, cumin, and Aleppo pepper give every fritter a savory, aromatic character.
Paired with chilled cucumber yogurt flavored with mint, lemon, and garlic, these golden zucchini fritters are fresh, comforting, and versatile. Serve them hot from the skillet when you want maximum crispness or at room temperature as part of a relaxed mezze spread.
Zucchini Fritters Recipe (Ejjet Kousa) With Yogurt Cucumber Sauce (Laban Bi Khyar)
Crispy Lebanese zucchini fritters, known as Ejjet Kousa, packed with fresh herbs and warm spices. Serve them with a cool, garlicky yogurt cucumber sauce for a flavorful meal or appetizer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Fry
- Cuisine: Lebanese
- Diet: Halal
Ingredients
- 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)
- 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 sauce by adding the yogurt, cucumber, 1 large crushed garlic clove, mint, lemon juice, and 1/8 teaspoon salt to a medium bowl. Stir to combine, taste, and add more salt if desired. Cover and refrigerate until serving.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion and cook for 3 to 5 minutes, stirring occasionally, until it begins to soften without browning.
- Add the shredded zucchini and cook for 6 to 8 minutes, stirring occasionally, until softened and its excess moisture has evaporated. Add the remaining crushed garlic and cook for 1 minute, stirring constantly. Remove from the heat and cool slightly.
- In a large bowl, whisk together the eggs, flour, parsley, scallion, dissolved chicken base, Aleppo pepper, black pepper, and cumin. Stir in the cooked zucchini mixture until evenly combined.
- Add enough olive oil to a large skillet to lightly coat the bottom and heat over medium heat. Once hot, scoop about 3 tablespoons of batter per fritter into the skillet.
- Cook each fritter for 2 to 3 minutes on the first side until set and golden. Flip and cook for another 1 to 2 minutes until golden and cooked through.
- Transfer the fritters to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more olive oil to the skillet as needed.
- Spread the chilled cucumber yogurt sauce in a shallow serving bowl and drizzle with 2 teaspoons extra-virgin olive oil. Serve alongside the fritters while warm and crisp or at room temperature.
Notes
- English or hothouse cucumber can be substituted for Persian cucumbers.
- Dried mint can replace fresh mint; use 1 teaspoon crushed dried mint in place of 1 1/2 tablespoons fresh mint.
- The chicken base can be omitted and replaced with 1 teaspoon salt.
- Aleppo pepper is optional but adds mild heat and a warm, fruity flavor.
- Keep the frying oil shallow; the fritters only need enough oil to lightly coat the bottom of the skillet.
- For the crispiest texture, serve the fritters warm shortly after frying.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 195 mg
