Ingredients
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Zucchini Fritters with Labneh and Mint
Lebanon (Levant)
Verde que te quiero verde, Guilt-free Brunch, Afternoon Tapas
VegetarianHigh Protein
- 2servings
- 445 kcal/serving
- easy
Utensils needed
Grater
Colander
Frying pan
About this recipe
Inspired by Lebanese 'Ejjeh', these fritters are the epitome of Eastern Mediterranean thrift cooking.
The secret is not in the batter, but in the technique: 'drying' the zucchini before mixing it to achieve a tender, non-watery interior.
Labneh (strained salted yogurt) acts as the perfect acidic and fatty counterpart that elevates a simple fritter to a restaurant dish.
Instructions
1
Step 1
Grate the zucchini (with skin). Put it in a colander with a pinch of salt and let it sweat for 10 min. THEN, squeeze with your hands or a cloth until ALL the water is released. (Critical step: if you don't do this, they will fall apart).
You will need:
300 gFresh zucchini
2
Step 2
In a bowl, beat the eggs. Add the very finely chopped onion, oats, chopped mint, cumin, and pepper. Incorporate the 'dry' zucchini and mix.
You will need:
2 unitsL Eggs60 gOat flour (or whole wheat)50 gRed onion
3
Step 3
Brush a pan with oil over medium heat. Place spoonfuls of batter and flatten them. Cook for 3-4 minutes per side until very golden.
You will need:
20 mlExtra virgin olive oil
4
Step 4
Serve hot, accompanying each fritter with a spoonful of cold Labneh and more herbs.
You will need:
150 gLabneh (or thick Greek yogurt)
Your culinary masterpiece is ready to enjoy!
Share your version and surprise your guests with art and flavor.
Celebración cómica y surrealista de Zucchini Fritters with Labneh and Mint, con ingredientes: Fresh zucchini, L Eggs, Oat flour (or whole wheat), Red onion, Labneh (or thick Greek yogurt).
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Pausado
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View all my notes