Description
Ejjeh are Lebanese egg fritters or mini omelettes. They are filled with herbs, spices and shallow fried for an unbelievable flavor and texture.
Ingredients
Units
Scale
- 1 bunch of parsley - flat leaf is preferred, (chopped to obtain 1 cup)
- 1 cup fresh mint leaves, (chopped to obtain 1 cup)
- 1 bunch of scallions - whites and greens, (chopped to obtain 1 cup)
- 1 small zucchini, (1/2 cup grated)
- 6 large eggs
- 4 Tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons kosher salt, (half for table salt)
- 1 teaspoon mixed spices, (can use 7 spice or allspice)
- 1 teaspoon ground black pepper
- 1/2 cup, divided (more as needed) of canola, vegetable, avocado, peanut or grapeseed oil
- Flake salt (optional)
Instructions
- Chop and wash your herbs, grate your zucchini and set aside.
- 1 bunch of parsley - flat leaf is preferred, (chopped to obtain 1 cup)
- 1 cup fresh mint leaves, (chopped to obtain 1 cup)
- 1 bunch of scallions - whites and greens, (chopped to obtain 1 cup)
- 1 small zucchini, (1/2 cup grated)
- In a large bowl, whisk your eggs. Add your flour, baking powder and spices. Whisk well - clumps will remain, it's ok.
- 6 large eggs
- 4 Tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons kosher salt, (half for table salt)
- Add your herbs and zucchini and whisk well to combine. Allow mixture to sit for 15-20 minutes before frying. This allows the batter to activate with the baking powder and create the poof in each ejjeh.
- While your batter is resting, line a plate with paper towels and set aside - this will be used to place ejjeh on after frying to absorb any excess oil.
- Heat an 8" nonstick skillet and add about 1/4 cup of your oil and heat on medium-high heat until glistening, 350 degrees on a thermometer.
- Once your oil is heated, place 1/4 cup of batter in your skillet and allow to cook for 3-4 minutes on the first side. You should see it begin to get golden brown on the bottom and edges crisp.
- Using a fork and spatula, flip and repeat on second side until fully golden brown. Remove and set on paper towel to absorb excess oil. Top with flake salt if you'd like. I like to taste this first one and adjust seasoning as needed.
- Repeat with remaining batter, you should be able to fit 2 in the skillet at a time.
- Enjoy with pita and labneh!
Notes
- Please be sure to use a high smoke point oil as mentioned in instructions, olive oil is not a suitable substitute.
- Always half your salt if using table salt. Fry your first ejjeh, taste and adjust as needed.
- I use mixed spices in my ejjeh but 7 spice or ground allspice is a great alternative.
Keywords: ejjeh kousa, lebanese ejjeh, lebanese omelette, egg fritter, herb omelette, paper towel lined, egg fritters