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Zucchini Fritters Recipe (Ejjet Kousa) With Yogurt Cucumber Sauce (Laban Bi Khyar)

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://yumfamilyrecipes.com/zucchini-fritters-recipe-ejjet-kousa-with-yogurt-cucumber-sauce-laban-bi-khyar/