Preheat oven to 400 degrees. If you love zucchini … or veggie packed frittatas these are a must make. 2. Slice the zucchinis lengthwise and take a small spoon or ice cream scoop and ‘gut’ out the inside of the zucchinis. 2. Fry until set and golden on one side, about 2 minutes; flip and cook 2 large cloves garlic, crushed in a mortar and pestle with 1 teaspoon salt , Thanks so much!! Recipe courtesy of An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair by Faith Gorsky Fantastic!! Thank you for the recipe . The zucchini pulp imparts  a delicate flavor that will be liked by everyone and it is a unique way to eat the vegetable, as well as a complete meal when served with a salad. Cool slightly. When cooked, mash the zucchini and add to the egg mixture after a few while  when it is sufficiently cool. Taste of Beirut started as a blog in 2009 and its main purpose was to share my beloved Lebanese heritage with the world through recipes, anecdotes, and cultural tidbits. Add the zucchini pulp  and about 1/4 cup  of water. ½ bunch fresh parsley, minced You can also make this dish with the zucchini (whole), by cutting it in slices and cooking them in water with the onion. garlic and cook 1 minute more, stirring constantly. Serve warm with yoghurt sauce. Post was not sent - check your email addresses! I hope you’re ready for some Middle Eastern food! Joumana, may I ask where you found the corer? I anticipated it being time consuming or messy. Instructions. Follow that rule, and everything will turn up soft, crisp and golden. A tip – don’t flip and splat the zucchini fritter down, gently flip the fritter over onto it’s uncooked side on the edge of the pan and slide it down back into the oil. I’m wondering if they are readily available in North America and I’m just not looking in the right spots or if I need to have one sent to me from Lebanon? Add the zucchini and cook until Working in batches, ladle batter into oil. Fry a few minutes on each side, until golden brown, then remove to a paper-towel lined plate. , @ Dana: You can find the corer in all Middle-Eastern stores; or you can find an apple corer in a regular kitchen supply store all over North America (they are shorter but will do). We usually ate it the day after having the koossa mehche (stuffed zucchini in meat)  as it is made with the pulp collected after coring the zucchini for koossa. 1 onion, diced https://cooking.nytimes.com/recipes/1013043-greek-zucchini-fritters 4 tablespoons all-purpose flour Grate the zucchini and place in a colander; sprinkle with salt and let drain for 30 minutes; squeeze out moisture and pat with paper towels. 1. Photography and Content Copyright © Joumana Accad, Taste of Beirut ® 2020  •  Privacy Policy  •  Design by Swank Web Design  •  Powered by WordPress. Heat vegetable oil in a pan over medium heat. | All herbs are fresh (unless specified) and cups are lightly packed. 3. Enter your email address to subscribe to this blog and receive notifications of new posts by email. until set and golden on the other side, about 1 minute. 3. 4. This is an absolutely scrumptious dish. | All vegetables are medium size and peeled, unless specified. about 8oz. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Serves 4 as a part of a maza platter or 2 as a meal 2 tablespoons olive oil Serve at room temperature, with bread on the side and (or) a salad to make up a light meal. I’ll look a little harder next time I’m in the city! Exclusive TV sneak peeks, recipes and competitions, Episode guide | Palisa Anderson's Water Heart Food, Episode guide | Cook like an Italian with Silvia Colloca, Feels like home: Sam Dawod makes a Levantine fatteh with pantry staples, Eight reasons to eat your way around Byron Bay. Add enough canola oil to a large nonstick skillet to lightly coat the bottom; heat the oil (OR  use 2 large zucchini, shredded), 1 teaspoon of toom (see post) or 3 garlic cloves mashed with a bit of salt, 1 teaspoon of salt, 1/2 teaspoon of pepper, 3 Tablespoons of all-purpose flour or substitute breadcrumbs, 1 cup of olive oil or enough to pan fry the fritters.

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